Description
This delicious queso cheese dip is made with two main ingredients (and no Velveeta), and it’s easy to make on the stovetop, in the microwave, or in the slow cooker!
Ingredients
Scale
- 1 (12-ounce) package Asadero cheese, cut into 1-inch chunks
- 1 (10-ounce) package diced tomatoes and green chiles (I prefer fire-roasted)
- optional add-ins: a big handful of fresh baby spinach (roughly-chopped), a small handful of fresh cilantro leaves (roughly-chopped), 1-2 green onions (thinly-sliced), and/or 1 jalapeno (cored and finely-chopped)
- salt and black pepper
Instructions
To Make On The Stovetop:
- Combine all ingredients in the top bowl of a double-boiler, and stir to combine. Heat over medium-low heat, stirring once ever minute or two, until the cheese is completely melted.
- Taste, and season with a salt and pepper if needed, stirring to combine.
- Serve warm.
To Make In The Slow Cooker:
- Combine all ingredients in a small slow cooker, and stir to combine. Cook for 1-2 hours on high, or 3-4 hours on low heat, or until the cheese is completely melted.
- Taste, and season with a salt and pepper if needed, stirring to combine.
- Serve warm.
To Make In The Microwave:
- Combine all ingredients in a microwave-safe bowl, and stir to combine. Cook on high for 30 seconds at a time, stirring in between intervals, until the cheese is completely melted.
- Taste, and season with a salt and pepper if needed, stirring to combine.
- Serve warm.