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Crock Pot White Cheese Dip

A creamy and customizable cheese dip perfect for gatherings, made easy with a slow cooker.
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Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings: 10 servings
Course: Appetizer, Snack
Cuisine: Mexican
Calories: 250
Ingredients Method Notes

Ingredients
  

Cheeses
  • 32 ounce 1 (32-ounce) block white Velveeta, cut into cubes The star of your dip, adding a glorious cheese pull.
  • 8 ounce 1 (8-ounce) block Monterey Jack cheese, shredded For depth in flavor and texture.
Vegetables and Spices
  • 1/2 piece 1/2 red bell pepper, finely chopped For a sweet crunch.
  • 1 cup 1 cup kernels from 2 ears of corn or 1 cup frozen corn, defrosted Fresh corn adds sweetness.
  • 1/2 teaspoon 1/2 teaspoon garlic powder For savory kick.
  • 1/2 teaspoon 1/2 teaspoon onion powder To round out flavors.
  • 1/2 teaspoon 1/2 teaspoon cumin Adds warm earthy flavor.
  • 1/4 cup 1/4 cup chopped pickled jalapeños Adjust amount based on spice tolerance.
  • 4 ounce 1 (4-ounce) can fire-roasted green chiles Adds smoky depth.
Cream Base
  • 1 1/4 cup 1 1/4 cup half-and-half Ensures a velvety dip.

Method
 

Preparation
  1. Start by coating a 6-quart slow cooker with cooking spray.
  2. Place the cubed Velveeta cheese and shredded Monterey Jack cheese in the slow cooker.
  3. Toss in the finely chopped red bell pepper, corn, garlic powder, onion powder, cumin, pickled jalapeños, fire-roasted green chiles, and half-and-half.
  4. Cover the slow cooker and set it to LOW. Cook for 1.5 to 2 hours, stirring halfway through.
  5. After about 1.5 hours, stir. If the dip isn't melted, cook for another 15-30 minutes.

Notes

Let cheese and half-and-half come to room temperature for best melting results. Avoid cooking on HIGH to prevent separation.