- 1 package (8 ounces, 225 g) reduced fat cream cheese
- 1 teaspoon fresh minced garlic
- 2 scallions, chopped finely
- 16 ounces (455 g) queso blanco cheese, shredded
- 1 jar (16 ounces, 455 g) salsa verde
Spray your crock with nonstick cooking spray.
Place the cream cheese, garlic and scallions in the crock. Place the queso blanco on top of that, and then pour the salsa verde over the top.
Cover the crock and cook on LOW, stirring every hour for about 3 hours, or until everything is melted and combined. (The queso blanco doesn’t get as smooth as most cheeses, so don’t be worried if it’s not 100 percent smooth. I do not recommend trying to cook these on HIGH.)
Recommended Slow Cooker Size: 2 quart (2 L)
Yield: 20 to 25 servings
Tips & Suggestions: This dip is wonderful with tortilla chips.
If you can’t find queso blanco, don’t panic. Just find another type of Mexican cheese at your grocery store. Most of the time, you will find these cheeses separate from the cheese case at the grocery store. I usually find the Mexican cheeses near the refrigerated tortillas. If you can’t find them there, ask an associate at your local grocery store.
Excerpted from The Gluten-Free Slow Cooker by Hope Comerford. Published by Fair Winds Press, 2015.