When you want something warm, melty, and simple, this little crock pot white cheese dip is the kind of recipe to create. It’s creamy, comforting, and ideal for intimate get-togethers or a relaxing night at home – just wonderful, not complicated.
Ingredients
8 ounces of diced white American cheese
Monterey Jack, 1 cup, shredded
half a cup of full milk
¼ cup of heavy cream
4 oz of chopped green chiles in a little can
1–2 tablespoons of chopped jalapeños (for heat, if desired)
1/4 teaspoon of garlic powder
a quarter teaspoon of onion powder
Optional swap: use pepper jack for a little kick or add a splash of evaporated milk for extra smoothness.
Steps
1.Put everything in a little or small crock pot. There’s no need to mix it just yet since it will melt down nicely.
2.Set for around 45 to 60 minutes at a low temperature.
3.When everything starts to melt, give it a light stir. Don’t be concerned if it seems at first that it is split apart; it will come together soon.
4.For another 10 to 15 minutes, keep heating until it is completely smooth and velvety.
5.When serving, switch to WARM to maintain the dip’s flexibility and dippability.
6.Change the thickness: If you want it thinner, add a splash of milk.
7.To maintain it at the ideal consistency, serve it straight from the crock pot.
Tips from the Chef
A slow, constant mix is necessary if the cheese clumps; often, the cause is rushing the heat.
The lid should remain in place during melting to prevent the dip from drying out.
With just a dash of milk to restore the creaminess, leftovers are simple to reheat.
Differences
As in a Restaurant Cheese: For a vibrant, tart taste, add 2 tablespoons of salsa verde.
Fleshy Version: Prior to serving, add cooked sausage or chorizo.
For an exceptionally smooth texture, add 2 oz of cream cheese.
Recommendation for Serving
It’s the kind of creamy dip that makes people want “just one more,” so serve it warm with tortilla chips, tiny pretzels, or freshly cut vegetables.