Easy Crockpot Queso (Velveeta free)!

Queso is everything. It's what I miss most about Texas... well, besides the people, southern hospitality, but you get the picture, it's really high up there on the list. If there's any other displaced and homesick Texans out there I hope you love this! And anyone else of course... if I had it my way, queso dip would be a staple everywhere and to everyone. My biggest queso pet peeve though? Velveeta based dips. Not trying to hate on Velveeta, it just doesn't have that homemade, fresh, real taste I look for in my dips. i'm all about the fresh from the deli cheeses when it comes to my queso! Once you measure out all the ingredients it is so easy to toss in a slow cooker for about an hour and just let it cook while you prep other things. I don't want to bore you with my obsession here though, so let's get to it!

Ingredients:

• 1/2 pound white American cheese*
• 1/2 pound mild cheddar cheese*
• 3 tbsp cream cheese (pick a jalapeno or cheesy flavor for extra goodness)!
• 1 tbsp butter
• 2/3 cup milk
• 2/3 cup pico de gallo (or just chopped onion & tomato blend)
• Optional: 1/3-1/2 cup chopped jalapeno to add spice.

*Get it fresh from the deli at your grocery store for best results!

Directions:

1. Chop up american and cheddar cheese into small cubes / slices. This will help the cheese melt faster due to more surface area. 
2. Toss all ingredients into your crock pot. 
3. Turn heat to high and let cook for about an hour. Stir occasionally just to help mix things up properly. 
4. Once you have a nice creamy, smooth texture your queso is ready! If it's too thick, add a splash more milk and stir in. 
5. Serve with chips and enjoy! *For a great homemade tortilla chip recipe click here.