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Mexican queso dip on a plate

Mexican Queso Cheese Blend

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 15 servings
Ingredients Method

Ingredients
  

  • 1 pound white American cheese cubed (from the deli counter)
  • 8 ounces Pepper Jack cheese shredded
  • 8 ounces cream cheese cubed
  • 1 10-ounce can Rotel diced tomatoes with green chiles, undrained
  • 1 cup whole milk
  • 1 teaspoon ground cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon cayenne pepper adjust to taste
  • Fresh cilantro and diced jalapeños for garnish optional

Method
 

  1. Add American cheese, Pepper Jack, and cream cheese to slow cooker.
  2. Add Rotel with all juices and milk.
  3. Add cumin, garlic powder, onion powder, and cayenne.
  4. Cover; cook on low 1.5 hours, stirring every 30 minutes for even melting and to prevent sticking.
  5. Once smooth and creamy, stir thoroughly.
  6. Switch to warm to keep ready for dipping.
  7. Optionally garnish with cilantro and jalapeños; serve with tortilla chips, soft pretzels, or vegetables.