Last night I was making up my grocery list for this week and that included our yearly favorites that we like to have out for Halloween. I pulled up my blog to get the ingredients for this White Queso Dip we like to have out every year and realized it was not there! So typical for busy me to photograph something and never post it! I thought in honor of the one week out of the year that I make this dip it was time to post it! Don’t get me wrong, this dip would be amazing any time of the year or at any party, but this is when I just seem to make it….anyone else have traditions of when they make something?? This dip happens to be gluten free already but obviously not dairy free, which I often avoid now. I think holidays are meant for splurging a little bit so I’m sure I will try a few bites…and my husband and kids were begging for it! 
I actually don’t have a million pictures of all the step by step process that I usually have but I still wanted to share.
In the bowl of your mixer add the cream cheese, sour cream, and hot sauce. With the paddle attachment mix on about medium speed until well combined. Next drain about half the liquid off the tomatoes and discard. Add tomatoes with half their juice, cumin, green chilies, and Monterey Jack cheese to the mixer. Mix until combined. Pour mixture into a small slow cooker or put into a storage container in the refrigerator until you are ready to heat and serve. Turn the slow cooker on high until the cheese melts and stir every 10-15 minutes. Then turn down to low to keep the dip warm while serving. Serve with tortilla chips or your favorite crackers! 
Here is your printable recipe!
XOXO
JEN
- 2 (8oz) packages full fat cream cheese
- 1 cup full fat sour cream
- ½ teaspoon hot sauce
- 1 (10oz) can mild diced tomatoes with green chilis
- 1 teaspoon ground cumin
- 4 oz can diced green chilies
- 8 oz grated Monterey Jack cheese (grate your own)
- In the bowl of your mixer add the cream cheese, sour cream, and hot sauce. With the paddle attachment mix on about medium speed until well combined.
- Next drain about half the liquid off the tomatoes and discard. Add tomatoes with half their juice, cumin, green chilies, and Monterey Jack cheese to the mixer. Mix until combined.
- Pour mixture into a small slow cooker or put into a storage container in the refrigerator until you are ready to heat and serve. Turn the slow cooker on high until the cheese melts and stir every 10-15 minutes. Then turn down to low to keep the dip warm while serving. Serve with tortilla chips or your favorite crackers!
Leave a Reply