All tags
5 star recipes
A
air fry
alcohol beverages
Beverages
BREADS
Breakfast
cakes
Candy
Casseroles
charcuterie boards
Chicken
chili
Chinese
Chowder
Christmas
coffee cakes
Conversion Chart
cookies
dale.
DESSERTS
DIPS
easter
fish
Freezer Meals
Friends
Halloween
herbs/spices
jan's canning
jan's ice cream
meat
Mexican
MISC
Muffins
new years
pasta
Pastry
Pies
polish
Potatoes
potpourri
pressure canner
QUICK BREADS
Rice
Salad Dressings
SALADS
sandwich spreads
Sandwiches
Seafood
Skillet
SNACKS
Soup
st. patrick
Stews
summer
t
Thanksgiving
Vegetables
Quesp Dip
Ingredients
12 oz. white American cheese4 oz. pepper jack cheese, shredded
2/3 c. half-and-half
1 clove garlic, chopped
1 jalapeño, chopped
1/2 tsp. ground black pepper
4 oz. green chiles, drained
Diced tomatoes, chopped cilantro, and sliced fresh jalapeño, to top
Instructions
Stovetop method: In a medium saucepan, bring 1 inch of water to a boil. Reduce the heat to medium-low and place a bowl inside the pot to create a double boiler. (The bowl should be big enough to rest above the rim of the pot without the bottom touching the water.) Add both cheeses, the half-and-half, garlic, jalapeño, and black pepper, stirring to combine. Cook, stirring occasionally, until the cheese is melted and the dip is creamy, 5 to 10 minutes. Stir in the green chiles.2
Slow cooker method: In the base of a slow cooker, stir to combine both cheeses, the half-and-half, garlic, jalapeño, and black pepper. Cover and cook on high for 50 minutes, stirring once halfway through. Stir in the green chiles. Transfer to a serving bowl or reduce the temperature of the slow cooker to warm and keep covered until ready to serve.
3
Top with diced tomatoes, cilantro, and sliced jalapeño. Serve immediately.
Tip: If you are using sliced white American cheese from the deli, stack the slices about 1/2-inch high, then dice to create the perfect size for quick melting.