Queso Dip – 31 Days of Slow Cooking (Day 4)

Last night, Hubby and I had to attend a get together for a possible new pastor. We ate dinner with other members of the Call Committee and their spouses.

I was to bring appetizers or finger food. Veggie tray was my first thought.  I bought some red pepper hummus but also made some pumpkin hummus for dipping. Since people don’t always like hummus, I made some ranch dressing also. So right before we get ready to leave, I can’t find my veggie tray. (I was packing the veggies in containers so I could assemble it there.)  We had to come up with a plan B. We ended up using one of my cake pans instead.

I also brought queso dip and tortilla chips. That was the real star.  The host kept some of the dip while another took the remainder home. A third asked for the recipe. It is super easy to make!

Queso Dip

Adapted from the Crockpot Ladies 

Stars of the recipe:

• 1 – 16 oz. container of Queso Velvetta or a generic brand
• 2 c. Colby Monterrey Jack blend shredded cheese
• 2 c. Half and half
• 1-1/2 c. well drained salsa
• 1 tsp. black pepper
• 1 tsp. garlic powder
• 1 tsp. onion powder

Steps:

1. Cut the Velvetta into small cubes.
2. Place the cubes into a small crock pot.
3. Sprinkle the cheese over the cubes.
4. Pour the half and half over the other ingredients.
5. Cover the mixture with the salsa, black pepper, garlic powder, and onion powder.
6. Put the lid on the crock pot.
7. Cook on low for at least 2 hours or until the cheese is melted.
8. Enjoy with tortilla chips and veggies.

For a printable version of the recipe, follow this link.

Happy eating,
Traci