Crockpot Queso Blanco

Ingredients

• 115 g (4 oz)Swiss cheese, shredded or cut into cubes
• 115 g (4 oz)Monterey Jack cheese, shredded or cut into cubes
• 115 g (4 oz)chopped green chiles
• 60 ml (¼ cup)fried, chopped bacon
• 45 ml (3 tablespoons)double cream
• 15 g (1 tablespoon)unsalted butter
• ½ teaspoonground black pepper
• 1 smalltomato, chopped
• 30 ml (2 tablespoons)coriander, chopped

Instructions

1. 1

   Load the slow cooker

   Put all the ingredients in the slow cooker without mixing them. Cook on high for 45 minutes or on low for 1 hour and 15 minutes.

2. 2

   Stir and finish

   Stir the ingredients together with a spoon, then cook on low for a further 15 minutes.

3. 3

   Top and serve

   Scatter over the chopped tomato and coriander. Serve with tortilla chips or crackers.

What is queso blanco?

Queso blanco means “white cheese” in Spanish and is used for a range of cheese dishes. This version is a warm, creamy dip inspired by Mexican-style queso, rather than a firm white cheese.

Swiss and Monterey Jack melt together with cream and butter, while green chiles and bacon bring savoury flavour. Tomato and coriander on top give the rich dip a fresh contrast.

Nutrition and macros by portion

The nutrition label shows one serving as written: 355 calories, 17g protein, 4g carbs, 30g fat.

The cheeses, cream, butter and bacon provide most of the fat, while the cheese and bacon also contribute protein. The small amount of carbohydrate comes mainly from the chiles and tomato; serve with a modest portion of chips or crackers and add fresh vegetables for a more balanced snack plate.

Why these cheeses work

Swiss cheese: Shredding it or cutting it into small cubes helps it heat through evenly in the slow cooker.

Monterey Jack: This adds another melting cheese to the blend and pairs with the mild Swiss flavour. Use either grated cheese or small cubes, as specified.

Let the cooker do the work

Layer everything in the slow cooker without stirring at first, then follow either the high or low setting in the method. The additional 15 minutes on low comes after stirring, so allow for that finishing stage whichever initial setting you choose.

Slow cookers can vary, so check that the cheese is soft enough to stir together before moving on to the final stage.

Stir for a smooth dip

The first stir brings the melted cheese, cream, butter, chiles and bacon together. Stir thoroughly so the ingredients are distributed through the dip, then give it the full extra 15 minutes on low.

The finished queso should be warm and spoonable. If it thickens while waiting to serve, stir it again before dipping.

Finish with fresh toppings

Tomato and coriander: Add these at the end, as directed, so their fresh flavours stand out against the creamy cheese.

Tortilla chips or crackers: Serve them alongside the dip for scooping. Set out the queso while it is warm for the easiest dipping.

Plan the timing

On high, the first cooking stage takes 45 minutes, followed by 15 minutes on low after stirring. On low, the first stage is 1 hour and 15 minutes, then the same 15-minute finish.

The method gives a total cooking time of 60 minutes on high or 90 minutes on low. The stated recipe time is 65 minutes, so allow extra time if choosing the low setting.

Recipe notes & tips

• Shred the cheese or cut it into small cubes so it heats more evenly.
• Use the low setting if you have time for the longer first cooking stage.
• Keep to the additional 15 minutes on low after stirring.
• Chop the tomato and coriander while the cheese mixture cooks.
• Stir again just before serving if the dip has thickened while standing.

Variations

• More heat: Use a hotter variety of green chiles if you prefer a spicier dip.
• Extra fresh flavour: Add a little more chopped coriander over the top just before serving.
• Tomato topping: Keep the tomato as a finishing garnish rather than stirring it in during cooking.
• Different dippers: Offer vegetable sticks alongside the tortilla chips or crackers.
• Cheese cubes: Cut both cheeses into small cubes instead of shredding them.

Common mistakes to avoid

• Stirring too soon: Add everything without mixing first, then stir after the initial cooking stage.
• Skipping the final cook: Give the stirred mixture another 15 minutes on low to finish.
• Using large cheese chunks: Shred or cut the cheese into small cubes so it heats more evenly.
• Adding toppings early: Put the tomato and coriander on after cooking for a fresh finish.
• Forgetting the slow-cooker setting: The first stage takes different times on high and low; follow the time for your chosen setting.

How to store

Refrigerate leftover queso in a covered container and use within 3 days. Reheat gently in a slow cooker or in short bursts in the microwave, stirring between bursts until warmed through.

Frequently asked questions