Slow Cooker Queso Blanco — The Graduation Party Cheese Dip

Mother’s Day went well. The eggs Benedict took me three batches of poached eggs to get right (the first two fell apart in the water; the third held; the fourth held; the fifth and sixth held perfectly). The hollandaise broke once on the first attempt — I had heated the butter too much and the egg yolks scrambled — and I started over with cooler butter and the second batch held. Mama said, eating at the kitchen table at nine in the morning Sunday, baby, my mama would have called this a hotel breakfast.

And the recipe Saturday was slow cooker queso blanco for Mrs. Henderson’s niece’s high-school graduation party. Mrs. Henderson had asked me on Tuesday if I would make a big slow-cooker dip for thirty people. The reimbursement was $25; she tipped $15 on top, $40 total.

The recipe is from Averie Cooks. White American cheese (the kind from the deli, sliced thick, $3.99 a pound), evaporated milk, fresh green chiles roasted and chopped, garlic, cumin. All in the slow cooker. Low for two hours, stir every thirty minutes. The cheese melts into a smooth, slightly tangy, slightly spicy dip.

The math: a pound of white American $3.99, a 12-oz can of evaporated milk $1.49, two fresh poblanos roasted $1.50, garlic, cumin. Total: about $7.00 in ingredients. Mrs. Henderson reimbursed $25 and tipped $15.

The party loved it. The dip stayed warm in the slow cooker on the buffet line. Mrs. Henderson’s niece asked for the recipe. Two more catering inquiries came in over the next three days. The summer is going to be busy.

The recipe is below. The trick is the white American cheese (deli-sliced) and the evaporated milk — not regular cheddar and not regular milk. The combination is what makes a queso blanco.

Slow Cooker Ground Beef Chili

Prep Time: 15 minutes | Cook Time: 6 hours | Total Time: 6 hours 15 minutes | Servings: 8

Ingredients

• 2 pounds ground beef (80/20)
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 1 green bell pepper, diced
• 2 cans (15 oz each) dark red kidney beans, drained and rinsed
• 1 can (28 oz) crushed tomatoes
• 1 can (15 oz) tomato sauce
• 1 can (6 oz) tomato paste
• 3 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 1 teaspoon salt, plus more to taste
• 1 cup beef broth
• 1 tablespoon Worcestershire sauce

Instructions

1. Brown the beef. In a large skillet over medium-high heat, cook the ground beef, breaking it apart, until no longer pink, about 7–8 minutes. Drain the excess fat.
2. Sauté the vegetables. Add the diced onion, bell pepper, and garlic to the skillet with the beef. Cook for 3–4 minutes until the onion is softened.
3. Season the meat. Stir in the chili powder, cumin, smoked paprika, garlic powder, onion powder, black pepper, cayenne, and salt. Cook for 1 minute until fragrant.
4. Load the slow cooker. Transfer the seasoned beef and vegetable mixture to a 6-quart slow cooker. Add the crushed tomatoes, tomato sauce, tomato paste, kidney beans, beef broth, and Worcestershire sauce. Stir everything together until well combined.
5. Cook low and slow. Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours. The longer cook gives the best flavor.
6. Adjust and serve. Taste and adjust salt and spices as needed. Ladle into bowls and serve with your favorite toppings — shredded cheddar, sour cream, diced onion, or saltine crackers.

Nutrition (per serving)

Calories: 385 | Protein: 28g | Fat: 18g | Carbs: 29g | Fiber: 8g | Sodium: 920mg