I've been meaning to share this recipe for forever! I finally got around to snapping some photos - because it turns out - this dip is pretty awesome with just about anything. I knew this would be the perfect time to share it since I know a lot of y'all are entertaining more and maybe going to a few potlucks and parties yourselves. This Queso Blanco Dip tastes just like what you get at your favorite Mexican restaurant. But if I can brag just a bit - I think it tastes even better! It's not too spicy and it goes oh so well with these José Olé Nacho Bites and Taquitos.
Not only can you make this dip in the slow cooker (hello easy!) but if you want to change up the usual ole tortilla chips, you gotta use these José Olé Nacho Bites and Taquitos as your dippers. It makes for a hearty appetizer but it's also fun. Most folks don't think to heat up something like this to serve with their favorite dips but I'm telling ya - it is SO good and it is crazy-simple.
The José Olé Nacho Bites and Taquitos are made with either flour or the traditional corn tortillas. They are in the frozen section (near where all the appetizer-type foods are kept.) They are great on their own and are perfect to have on hand when you have surprise guests or you are just too pooped to cook anything else (raises hand.) This time of year can get exhausting, amiright? So why not get a little help? Plus, these are packed with protein so they are filling (especially for those ravenous teenage boys! You know what I'm saying, right Mommas?)
You'll still be a super star hostess. Bring it along for tailgating or pin it for later for your Super Bowl parties. Put the Nacho Bites and Taquitos on a pretty platter and serve with this dip. I promise, folks will be coming back for seconds...and thirds...and most likely fourths.
2 lbs. VELVEETA queso blanco
1 cup milk
2 tbsp. butter
1 (4 oz) can diced green chilies, undrained
2 tbsp. diced pickled jalapeños
1/2 tsp. taco seasoning
1/4 tsp. garlic powder
Cut cheese into cubes then place into a mini slow cooker.
Pour in milk and add butter.
Pour in can of diced green chiles.
Finely chop jalapeno peppers and add to slow cooker (for more heat, just add more jalapeños.)
Add in taco seasoning
and garlic powder.
Give it all a gentle stir and put the lid on. Turn it on low for about 2 hours. Stir occasionally. Or you can warm it up on high for about an hour, until cheese is completely melted (making sure to stir occasionally.)
I went with cooking them in the oven to give them a bit more crunch.
Serve warm with queso dip.
Keep your slow cooker on the warm setting (or low). I like to keep a spoon in there so it can be stirred occasionally and so folks can serve themselves from the pot.Enjoy!