Ingredients:

  • 8 oz (225g) Sharp Yellow Cheddar Cheese, grated
  • 8 oz (225g) Monterey Jack Cheese, grated
  • 4 oz (115g) Pepper Jack Cheese, grated
  • 1 tbsp Unsalted Butter
  • 1/2 cup Yellow Onion, finely diced
  • 1 medium Jalapeño Pepper, seeded and minced
  • 2 cloves Garlic, minced
  • 1 (10 oz) can Diced Tomatoes and Green Chilies (Rotel), undrained
  • 1/2 cup Evaporated Milk
  • 1/4 cup Heavy Cream
  • 1 tsp Ground Cumin
  • 1/2 tsp Smoked Paprika
  • 1/4 tsp Dried Oregano
  • Kosher Salt and Black Pepper, to taste

Instructions:

  1. Heat butter in a skillet over medium heat. Sauté diced onion until translucent, about 5 minutes.
  2. Add minced jalapeño and garlic to the skillet. Cook for 1 minute until fragrant. Do not let the garlic brown.
  3. Scrape the sautéed mixture into the insert of a 3-quart slow cooker.
  4. Add the undrained diced tomatoes/chilies, evaporated milk, heavy cream, cumin, smoked paprika, and oregano to the slow cooker. Stir well to combine.
  5. Begin adding the grated cheeses to the slow cooker one handful at a time, stirring gently after each addition until it is mostly melted before adding the next batch. This prevents clumping.
  6. Secure the lid. Cook on LOW for 2 to 3 hours or on HIGH for 1.5 hours. Stir every 30 minutes during the cooking process.
  7. The dip is ready when it is completely smooth and bubbling gently around the edges.
  8. Taste the finished queso and adjust seasoning with salt and pepper as needed. Switch the slow cooker to the 'Keep Warm' setting and serve immediately with sturdy dippers.