Ingredients

The following ingredients have 16 Servings
  • 8 oz Monterey Jack cheese (shredded)
  • 10 oz can Original Rotel Tomatoes (drained)
  • 16 oz cream cheese (cut into cubes)
  • 4 oz can green chilies (drained)
  • 1 cup sour cream
  • 1 teaspoon hot sauce
  • 1 teaspoon ground cumin

Instruction

  • Layer the cheese dip ingredients into the crock pot by placing the shredded cheese into the bottom of the crock pot.
  • Add the drained can of Rotel tomatoes.
  • Next, add the cubed cream cheese to the crock pot.
  • Open and drain the can of green chilies and pour them over the cubed cream cheese.
  • Add the sour cream, hot sauce and ground cumin to the crock pot.
  • Place the lid on the crock pot and turn the crock pot on low.
  • Heat for one hour, remove the lid and mix the melted ingredients until combined.
  • Place the lid back on the crock pot and heat for one more hour.
  • Turn the crock pot off after 2 hours or turn it to the warm setting if it has it. (mine does not)
  • Transfer the dip to a dip bowl and serve with chips.
  • Make 3 cups of White Queso Dip.