Ultimate Crock Pot Chile Con Queso Dip Recipe 🌶️🧀

Crock Pot Chile Con Queso Recipe 🌶️🧀

Description

This is my all-time favorite cheese dip! I first made this recipe when I got my first crock pot eons ago. I lost the recipe but found it again on Southernfood.about.com. This creamy, spicy, and utterly delicious cheese dip is perfect for any gathering or just for indulging yourself on a cozy night in. It’s a Southwestern U.S. classic that’s high in flavor and brings a delightful kick of spice to your table.

Preparation and Cooking Times

Ingredients

1. 1 1/2 cups half-and-half 🥛
2. 1 1/2 cups Monterey Jack cheese, shredded 🧀
3. 1/2 cup sharp cheddar cheese, shredded 🧀
4. 1 tablespoon butter 🧈
5. 1/2 cup onion, finely chopped 🧅
6. 1 garlic clove, minced 🧄
7. 1/4 cup dry white wine 🍷
8. 1/4 cup flour 🌾
9. 1/4 cup water 💧
10. 1 can (4 ounces) green chilies, chopped 🌶️
11. 1-2 teaspoons cayenne pepper 🌶️ (adjust to taste)

Nutrition Information (per pot)

• Calories: 4271.4 kcal
• Fat: 335.7 g
• Saturated Fat: 211.3 g
• Cholesterol: 1010.4 mg
• Sodium: 5312.4 mg
• Carbohydrates: 66.3 g
• Fiber: 3.6 g
• Sugar: 14.2 g
• Protein: 240.8 g

Yield

1 pot of delicious cheese dip

Instructions

1. Prepare the Base:

   • Pour the scalded half-and-half into a buttered crock pot. Scalding helps to enhance the flavor and consistency of the half-and-half, making it the perfect base for your cheese dip.

2. Add the Cheeses:

   • Turn the crock pot to high and stir in the Monterey Jack and sharp cheddar cheeses. These cheeses melt beautifully, creating a smooth and creamy dip that’s irresistible.

3. Sauté the Aromatics:

   • In a small skillet, sauté the finely chopped onion and minced garlic in butter until the onion is tender and translucent. This step adds depth of flavor to your dip, making it rich and aromatic.

4. Make the Roux:

   • Combine the flour with water and stir until you have a smooth mixture. This mixture, or roux, will help thicken your cheese dip, giving it a luxurious, velvety texture.

5. Add the Wine:

   • Stir in the dry white wine. The wine adds a subtle complexity to the flavor, balancing the richness of the cheese with a hint of acidity.

6. Mix Everything Together:

   • Add the sautéed onion and garlic, and the flour mixture to the crock pot. Stir well to combine all the ingredients.

7. Initial Cooking:

   • Cook covered on high for about 30 minutes or until the cheese begins to melt. This step is crucial as it ensures that the cheese melts uniformly, creating a smooth base for your dip.

8. Long Cooking Time:

   • Turn the crock pot to low and cook for about 4-6 hours, stirring 2-3 times during the first hour to ensure even melting and to prevent sticking. Stir occasionally after that. The long, slow cooking allows all the flavors to meld together perfectly, making this dip incredibly flavorful.

9. Add the Heat:

   • Towards the end of the cooking time, add the chopped green chilies and cayenne pepper. Stir well to distribute the heat evenly. Adjust the amount of cayenne pepper to suit your taste. Remember, the spicier, the better!

10. Serve Warm:

    • Once the dip is fully melted and smooth, serve it warm with tortilla chips or your favorite dippers. The creamy, spicy cheese dip is perfect for scooping up with crunchy tortilla chips, but it’s also fantastic with breadsticks, pretzels, or even fresh vegetables.

Tips and Variations

• Cheese Choices:

  • Feel free to experiment with different types of cheese. Pepper Jack can add an extra kick, while a bit of cream cheese can make the dip even creamier.

• Add Some Meat:

  • For a heartier dip, consider adding cooked, crumbled chorizo or ground beef. Just cook the meat separately and stir it in during the last hour of cooking.

• Vegetarian Option:

  • This dip is already vegetarian, but you can boost its veggie content by adding sautéed bell peppers, corn, or black beans. Just add these in along with the chilies.

• Adjust the Heat:

  • If you prefer a milder dip, reduce the amount of cayenne pepper or use mild green chilies. Conversely, if you like it hot, add more cayenne or even some chopped jalapeños.

• Serving Suggestions:

  • While tortilla chips are a classic pairing, try serving this dip with crusty bread, pretzel sticks, or even as a topping for baked potatoes.

Storage and Reheating

• Refrigeration:

  • Store any leftover dip in an airtight container in the refrigerator for up to 3-4 days.

• Reheating:

  • To reheat, place the dip in a microwave-safe dish and microwave on medium heat, stirring every 30 seconds until warmed through. Alternatively, you can reheat it on the stovetop over low heat, stirring frequently to prevent burning.

Final Thoughts

This Crock Pot Chile Con Queso is a surefire hit at any party or gathering. Its creamy texture, combined with the perfect amount of spice and flavor, makes it an irresistible dip that everyone will love. Plus, the convenience of using a crock pot means you can prepare it well in advance and keep it warm throughout the event. Happy dipping! 🎉🧀🌶️