Crock Pot Queso Blanco Dip

This Crock Pot Queso Blanco Dip is my version of the popular Mexican white cheese dip that is served at your favorite Mexican restaurant! You won't believe how easy this dip is to make at home in your crock pot!

Crock Pot Queso Blanco Dip being scooped by a hand holding a tortilla chip.

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I have this thing for white American cheese.  It's the stuff I grew up on and it's still my favorite today.  Not the individually wrapped slices, but the kind they cut for you at the deli.  Loooooove it.

I melt it into scrambled eggs, use it to make the best ever grilled cheese, and use it for my very favorite Philly cheesesteak sandwiches.  It's always stocked in my fridge and is one hundred percent our family favorite.

That's why I love this dip so very, very much.  It is made with my beloved white American melted with lots of other goodies like green chilies, cumin, and onion powder.  Together they make an irresistible, melty, cheesy queso blanco.

You know queso blanco cheese dip, right?  It's that amazing Mexican white cheese dip they serve with tortilla chips before your Chiles Rellenos arrives at your favorite Mexican restaurant.  So darn good.  I could eat it forever.

This white queso recipe is my take on the restaurant fave.  There are lots of variations of this tasty cheese dip, and my local Mexican place might serve something different than yours does. You can add, remove, or adjust the add-ins, but the one thing you can't substitute is the white American.  It's the key to this recipe!

This recipe makes a good sized crock of dip, so go ahead and make it for a crowd.  It would be the perfect addition to a taco bar, drizzled on chili, or served with tortilla chips alongside all of your other fave finger foods for the big game!  Learn how to make queso blanco and watch it disappear!

Crock Pot Queso Blanco Dip in a red ceramic crock with a pickled jalapeno slice on top.

How To Make Easy Homemade Queso Blanco

Making queso in a slow cooker is super easy! All you have to do is combine shredded American cheese, shredded pepperjack cheese, diced green chilies, evaporated milk, onion powder, and cumin in your slow cooker. Stir all of the ingredients together, cover, and slow cook until melted. See below for a detailed ingredients list and instructions.

White Queso Blanco Ingredients

With just a few simple ingredients, you can make homemade queso in no time!
  • White American cheese: Get your white American cheese at the supermarket deli counter. As them to make you two thick slices, which should end up being right around a pound. Shred them at home with your cheese grater! I recommend Land O' Lakes or Boar's Head brand.
  • Pepperjack cheese: Shred your own block of pepperjack and avoid pre-shredded bagged cheese.
  • Canned diced green chilies: Look for a can of chilies that says chopped or diced, not whole.
  • Evaporated milk: Evaporated milk will help your queso be perfectly creamy and melty.
  • Onion powder: Onion powder is ground dehydrated onion. Perfect for dips!
  • Cumin: A little cumin will add a delicious earthy dimension to your queso dip.

Is Queso Blanco Spicy?

This easy queso blanco recipe is a fairly mild dip.  If you like a spicier dip, try adding some chopped pickled jalapenos or a pinch of cayenne pepper. Garnish with fresh chopped jalapenos for an extra kick.

What to Serve With Homemade Queso

While tortilla chips are a classic queso dipper, there are so many other delicious foods that pair well with melty
  • raw veggies
  • tortilla chips
  • pretzels
  • toasted bread chunks
  • bagel chips
  • chicken tenders or nuggets
  • and so much more!

Crock Pot Queso Blanco Dip dripping off of a tortilla chip.

How to Serve Crockpot Queso Blanco

This will thicken up rather quickly.  Keep warm in a crock pot or, if transferring to a bowl, plan on serving immediately.

What To Do With Leftover Queso Blanco

If you have leftover queso, use it for another recipe! Try it in one of these recipes with queso blanco cheese:
  • Add to an omelet
  • Drizzle over a bowl of chili
  • Make an epic plate of nachos
  • Make white queso enchiladas
  • And so much more!

How To Store Leftover Queso Dip

Store leftover queso in an airtight container in the refrigerator for 3-4 days. Reheat in the microwave for 1 minute, stir, and continue heating in 30-second increments, stirring until melted.

More Yummy Cheese Dip Recipes

Looking for more awesome cheese dip recipes? Check out these popular recipes from the archives:

If you try this recipe, I'd love to know what you think in the comments below. Enjoy!

Crock Pot Queso Blanco Dip

Yield: 12 servings
Prep Time: 5 MINUTES
Cook time: 1 HOUR
Total time: 1 HOUR 5 MIN
This Crock Pot Queso Blanco Dip is my version of the popular Mexican white cheese dip that is served at your favorite Mexican restaurant! You won't believe how easy this dip is to make at home in your crock pot!


1 lb American cheese, shredded
1/2 lb pepper jack cheese, shredded
1 (4 ounce) can diced green chilies
1 (12 ounce) can evaporated milk
1/2 teaspoon onion powder
1/4 teaspoon cumin


  1. Place the cheese in your crock pot and top with the green chilies, onion powder, and cumin. Pour the evaporated milk over everything. Cover and cook on low for one hour, stirring every 15 minutes. Serve immediately or keep warm in your crock pot until ready to serve.


This is the slow cooker I use in my kitchen at home.

Author: Becky Tarala

Nutrition data should not be considered a guarantee. Please see our full Nutrition Data Disclosure.


  1. Sounds wonderful...will be making it this week!! Thanks!

  2. Made this for my shop at work... it disappeared quickly

  3. I made this and loved it! But today i tried again and didnt jave evaporated milk so i used regular milk. It has an odd almost grainy consistency-could the milk cause that? Or would it maybe one of the cheeses???

  4. Hi! I'm so glad you made it and liked it! Such a bummer it didn't come together the second time. I have never subbed the evaporated milk for regular milk, but I have read somewhere (I don't remember where!) that evaporated milk helps to melt the cheese more smoothly. I also think that different brands of cheese do melt differently. Did you use the same brands as last time? Pre-shredded or shredded by you? Graininess can also happen from the sauce getting too hot. Could that have possibly been a factor?