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Two-Ingredient Slow-Cooker Queso Dip

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Two-Ingredient Slow-Cooker Queso Dip
  • Prep 5 min
  • Total 2 hr 5 min
  • Servings 10
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Say hello to your new favorite party dip, made in a snap with pantry staples!
By Jessica Walker
Updated Jan 16, 2017

Ingredients

  • 16 oz Kraft™ Velveeta™ pasteurized prepared cheese product, cut into cubes
  • 1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes with medium green chiles, undrained
  • Food Should Taste Good™ cantina tortilla chips, as desired

Steps

  • 1
    In 2 1/2- to 3 1/2-quart slow cooker, place cubed cheese and tomatoes.
  • 2
    Cover; cook on Low heat setting 2 to 3 hours or until cheese is melted. Stir until smooth.
  • 3
    Scrape down side of cooker with rubber spatula to help prevent edge of dip from scorching. Serve with chips. Dip will hold on Low heat setting up to 2 hours; stir occasionally.

Tips from the Betty Crocker Kitchens

  • tip 1
    This recipe is easily doubled for a crowd! To make in a hurry, simply melt mixture in skillet on stove, and transfer to slow cooker to keep warm.

Nutrition

138.5 Calories, 1.5g Total Fat, 4.9g Protein, 25.4g Total Carbohydrate, 4.6g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
138.5
Total Fat
1.5g
2%
Saturated Fat
0.4g
2%
Sodium
301.1mg
12%
Potassium
81.1mg
2%
Total Carbohydrate
25.4g
8%
Dietary Fiber
1.8g
7%
Sugars
4.6g
Protein
4.9g
% Daily Value*:
Vitamin C
0.20%
0%
Calcium
6.10%
6%
Iron
10.10%
10%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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