Hope everyone had a wonderful Memorial Day! Such a special day to pause and be grateful for the amazing country we live in and the brave people who protect our freedoms each and every day. Our weekend was full of relaxation, food, friends, and family, so I've been a little MIA... but I did want to share a quick post today because my queso blanco dip from Monday's festivities was a HIT and I know you'll love it, too!
My favorite things about this recipe are that it 1) uses a slow cooker (the greatest invention of all time) and 2) literally has six ingredients! I originally adapted my recipe from this one off of Pinterest.
- 8oz block regular cream cheese
- 1 lb white american cheese (behind deli counter)
- 1 (4oz can) Old El Paso Green Chiles
- 2 Tablespoons diced jalapeños
- 1 Tablespoon salted butter
- 3-4 Tablespoons whole milk
Dice the cream cheese and white american cheese into cubes and place in slow cooker along with green chiles, jalapeños, and butter. Cook on HIGH for about 30 minutes. Add your milk (and/or water as needed) to reach desired consistency. Keep on WARM until ready to eat! :)
In other news, we're in Kansas City for a quick little trip, so I plan on spending my day relaxing and walking around The Plaza tomorrow. Follow along on Instagram to see what I'm up to...