Slow Cooker Queso Dip

• Vegetarian
• Gluten free

• Produce

  • 2 cloves Garlic
  • 1 4 oz. can Green chilies
  • 1 Jalapeno, medium
  • 1 Onion, small
  • 1 Tomato, large

• Baking & Spices

  • 1 Salt

• Oils & Vinegars

  • 1 tbsp Canola oil

• Snacks

  • 1 Tortilla chips

• Dairy

  • 1/2 cup 2% milk
  • 1 8 oz. block Light cream cheese
  • 3 cups Tex mex cheese blend

Found on realhousemoms.com

Description

Ingredients

• 1 Tbsp. canola oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 medium jalapeno, seeded, veins left in and finely diced
• Salt to taste
• 1 large tomato, seeded and diced
• 1- 4 oz. can green chilies, drained
• 3 cups Tex Mex cheese blend, grated
• 1- 8 oz. block of light cream cheese, sliced in half lengthwise and cubed
• 1/2 cup 2 % milk, plus more as needed
• Tortilla chips for serving

Directions

• Saute the onion, jalapeno and garlic with canola oil in a medium skillet over medium heat until the onion is translucent about 4-5 min. Salt to taste. Add the tomatoes and cook for 2-3 min.
• Spray a medium bowl of a slow cooker with cooking spray. Add the vegetables, top wtih the green chilies, Tex Mex cheese, cream cheese and 1/2 cup milk. Stir to combine. Cook on low for 1 hour, stir to combine and continue to cook for 30 min. more or until cheese is melted and bubbly. Add more milk, by the Tbsp. if the dip becomes to thick. Can leave heating on warm for 3 hours, stirring as needed. Serve with torilla chips.