Roxy15 Posted December 19, 2015 Share Posted December 19, 2015 Slow Cooker Queso Blanko Dip: 1-(8-oz.)-Pkg. Cream Cheese, Cut Into Cubes 8-oz. Pepper Jack Cheese, Grated 4-oz. Diced Green Chiles ***Don't Drain 2 T. Diced Pimientos, Drained 1/4 Cup Evaporated Milk, Plus More As Needed Pickled Jalapeno Slices-(Opt.) Add all of the ingredients to a small 2-qt. slow cooker; stir gently. Heat on low for 2 - 3 hours, stirring every 30 minutes. Add additional milk as necessary for your desired consistency. Serve with Taquitos/Chips/Mexican Food Quote Link to comment
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