Creamy Slow Cooker Green Chili Queso Blanco Dip

Add bold flavors to white queso!

This fresh take on queso blanco uses real ingredients—no Velveeta or canned cheese substitutes. Roasted or sautéed onions, serrano and jalapeño peppers add brightness and heat; lime juice, cilantro and mashed avocado bring freshness and creaminess. The cheese base blends shredded pepper jack with cream cheese and a touch of sour cream for a silky finish.

Originally shared in 2016, this recipe remains the same tried-and-true version people request most at gatherings. It reheats beautifully and can be kept warm in a slow cooker for several hours, making it perfect for entertaining, Taco Tuesday, or casual dinners.

If you’re short on time, the stovetop method melts everything together quickly; instructions for both slow cooker and stovetop approaches are included below. Serve with tortilla chips for dipping, spoon it over tacos, or spread it on tostadas for a tasty twist.

Key ingredients

Below are the main components that give this queso its bright, creamy flavor. Use the recipe card later in this post for exact quantities.

• Serrano pepper – much hotter than a jalapeño. One small serrano adds noticeable heat; omit or swap for an extra jalapeño if you prefer milder spice.
• Jalapeño – provides fresh pepper flavor with moderate heat. I recommend including at least one unless you’re very sensitive to spice.
• Avocado – mashed avocado adds a silky, rich layer. If you can’t find a ripe avocado, a store-bought mashed avocado product (plain, no seasonings) can substitute at an equivalent weight.
• Diced green chilies – bottled or canned green chilies add a tangy, mild chile flavor. Look for them in the Hispanic or salsa aisle.
• Cilantro – brightens the dip. If you dislike cilantro, try replacing it with fresh oregano (2 tablespoons) or a smaller amount of dried oregano.
• Sea salt – or kosher salt for seasoning to taste.
• Pepper jack cheese – shredded pepper jack melts smoothly and brings a little kick. For less spice, use Monterey Jack instead. Freshly shredding your cheese gives the best melt.

Instructions

For clarity, step-by-step photos are included below. The recipe card at the end lists precise measurements and a printable version.

1. Heat olive oil in a skillet over medium-high. Sauté diced onions, serrano and jalapeño for 4–5 minutes, then add minced garlic and cook another minute. Remove from heat.
2. Transfer the sautéed vegetables to a slow cooker set to low.
3. Stir in mashed avocado, fresh lime juice, diced green chilies, chopped cilantro, ground cumin and sea salt.
4. Add cubed cream cheese and shredded pepper jack cheese, then stir gently to combine.
5. Cover and cook on low for 30 minutes, then open and stir. Continue cooking on low for another 30 minutes to an hour, stirring occasionally until smooth and fully melted.
6. After about one hour, fold in the sour cream for extra creaminess. Keep warm on the slow cooker’s warm setting for up to 8 hours, or serve immediately.

How to make it on the stove

1. Warm olive oil in a large saucepan or Dutch oven over medium-high heat. Sauté onions, serrano and jalapeño for 4–5 minutes, then add garlic and cook one more minute.
2. Add mashed avocado, lime juice, green chilies, cilantro, cumin and sea salt; stir to combine.
3. Add cream cheese cubes and shredded pepper jack. Reduce heat to medium-low and stir frequently until cheeses melt and the sauce becomes smooth.
4. Stir in the sour cream, heat through, and serve immediately.

Additions and variations

This queso blanco is delicious as written, but it also adapts well to additions and tweaks:

• Top with guacamole and a drizzle of hot sauce for a richer finished dip.
• Chorizo or soy chorizo – brown and crumble about 12 ounces, then stir in with the sour cream for a hearty, meaty version.
• Ground beef – brown 1/2 pound, drain, season with taco seasoning, and add for a beefy queso dip.
• Chicken – shred 1 cup cooked chicken and fold into the finished queso for extra protein.
• Tomatoes – stir in 1 cup diced tomatoes after cooking for a fresher, slightly chunkier texture.
• Milder option – replace serrano and jalapeño with green bell pepper and use Monterey Jack and mild green chilies.

How to store and reheat

To store: Refrigerate leftovers in an airtight container for up to 7 days.

Reheat in a slow cooker: Transfer the queso to the slow cooker on low for 30 minutes. Stir and switch to warm when heated through; if still cool, continue on low for another 10–15 minutes.

Reheat on the stove: Warm gently in a saucepan over medium-low, stirring every few minutes until fully heated, about 10–15 minutes.

Reheat in the microwave: Place in a microwave-safe bowl, cover, microwave for 60 seconds, stir, then microwave in 30-second bursts until hot.

Freezing: Freezing is not recommended; dairy-based dips with sour cream and cream cheese can separate and alter texture after freezing and thawing.

Ways to serve it

Serve this queso blanco with tortilla chips, fresh veggies, or as a finishing sauce for Mexican-style dishes. Here are some serving ideas:

• On tostadas – spread queso on the tostada as a creamy base instead of refried beans.
• In a burrito bowl – drizzle or dollop on top of rice bowls for extra richness.
• With tacos – spoon over or serve on the side for dipping flaky or grilled tacos.
• As an appetizer dip – use it as a warm dip for crescent roll snacks, rolled tacos, quesadillas, or finger foods.
• For breakfast – pair with chilaquiles, breakfast burritos, or migas for a savory morning treat.
• On nachos or enchiladas – pour over nachos or drizzle on enchiladas for extra melty goodness.

Slow Cooker Green Chili Queso Blanco

Ingredients

• 1 tablespoon olive oil
• 1/2 cup diced onions
• 1 serrano chili, seeded and minced
• 1 jalapeño, seeded and minced
• 3 cloves garlic, minced
• 1 avocado, peeled, pitted and mashed
• 1/4 cup fresh lime juice (about 2 limes)
• 7 ounce can diced green chilies
• 2 tablespoons fresh cilantro, chopped
• 1 teaspoon ground cumin
• 1 teaspoon sea salt
• 8 ounces cream cheese, cubed
• 2 cups shredded pepper jack cheese
• 1/2 cup sour cream
• Serve with: tortilla chips

Instructions

1. Heat olive oil in a skillet over medium-high. Sauté onions, serrano and jalapeño 4–5 minutes. Add garlic and cook 1 more minute.
2. Transfer to a slow cooker on low. Add mashed avocado, lime juice, green chilies, cilantro, cumin and salt.
3. Add cream cheese and shredded pepper jack; stir to combine.
4. Cover and cook on low for 30 minutes; stir, then continue cooking for another 30–60 minutes until smooth.
5. Stir in sour cream, then serve or keep warm in the slow cooker for up to 8 hours.

Notes

• Nutrition information applies to the dip only, not chips.
• This dip is vegetarian and gluten-free.
• Substitutions: use mashed plain avocado product if fresh avocado is unavailable. Replace cilantro with oregano if desired.
• To reduce spice, swap the serrano and jalapeño for diced green bell pepper and use Monterey Jack and mild green chilies.
• To increase heat, add an extra serrano and use hot diced green chilies.

Nutrition Facts (per serving)

Calories: 301 kcal; Carbohydrates: 7 g; Protein: 9 g; Fat: 26 g; Saturated Fat: 13 g; Cholesterol: 63 mg; Sodium: 630 mg; Potassium: 236 mg; Fiber: 2 g; Sugar: 3 g; Vitamin A: 755 mg; Vitamin C: 11.4 mg; Calcium: 264 mg; Iron: 0.6 mg.

More dip recipes

Pair this queso with other warm dips to build a dip bar at your next gathering. A few complementary options include:

Cheesy Baked Taco Dip

7 Layer Dip with Fajita Veggies

Spinach Artichoke Dip

Chili Cheese Dip