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Easy Queso Dip

Time: 45 min

Makes 3 cups


  • 12 oz. white American cheese
  • 4 oz. pepper jack cheese, shredded
  • 2/3 c. half-and-half
  • 1 clove garlic, chopped
  • 1 jalapeño pepper, chopped
  • 1/2 tsp. ground black pepper
  • 4 oz. green chilies, drained
  • Garnish: Diced tomatoes, chopped cilantro and sliced fresh jalapeño


  1. Stovetop method: create a double boiler by using a medium size pot with 1 inch of water, then place a bowl on pot. (The bowl should be big enough to rest above the rim of the pot without the bottom touching the water.) Add both cheeses, the half-and-half, garlic, jalapeño, and ground black pepper, then stir to combine. Cook, stirring occasionally, for 5 to 10 minutes, until the cheese is melted and creamy. Stir in the green chilies.
  2. Slow cooker method: Combine both cheeses, the half-and-half, garlic, jalapeño, and ground black pepper in the base of a slow cooker, and stir to combine. Cover and cook on high for 50 minutes, stirring once half-way through. Stir in the green chilies. Transfer to a serving bowl or reduce the temperature of the slow cooker to warm and keep covered until ready to serve.
  3. Top with diced tomatoes, cilantro, and sliced jalapeño.

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