Spicy Southern Kitchen · by Christin Mahrlig
Crock Pot Queso Blanco
NUTRITION · PER SERVING100M COOK
CAL 13%·PRO 33%
CARBS 15G23% OF CAL
1G FIBER5G OTHER9G TOTAL SUGAR
FAT 16G56% OF CAL
7G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy, cheesy white queso dip made with Velveeta and Monterey Jack, studded with peppers, corn, and jalapeños. Perfect warm from a slow cooker for dipping.
condimentmexican⏲️ slow cookergluten freevegetarian
View the full recipe on Spicy Southern Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 (32-ounce) block white Velveeta (cut into cubes)
- 1 (8-ounce) block Monterey Jack cheese (shredded)
- 1/2 red bell pepper (finely chopped)
- cup kernels from 2 ears of corn or 1 frozen corn (defrosted)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cumin
- 1/4 cup chopped pickled jalapenos
- 1 (4-ounce) can fire-roasted green chiles
- 1 1/4 cup half-and-half
At a glance
PER SERVING · TIME 100M
CAL 13%·PRO 33%
CARBS 15G23% OF CAL
1G FIBER5G OTHER9G TOTAL SUGAR
FAT 16G56% OF CAL
7G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 1h 30m
- Sodium
- 1330mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 93mg
- Calcium
- 743mg
- Iron
- 0.27mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1330MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.