Crockpot white queso dip offers delightful, melded flavors. Imagine velvety white American and cream cheeses infused with whole milk, tangy green chilies, and hearty barley. A whisper of fresh sage and garlic powder elevates this sumptuous blend. It is an irresistible, comforting treat perfect for game day.

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I recently whipped up my Crockpot White Queso Dip recipe and it turned out to be a game changer for party appetizers. The dip is buttery smooth and creamy, thanks to 1 lb of white American cheese cubed and 8 oz of cream cheese softened and cubed.

I mix these cheeses with 2 cups of whole milk and a can of diced green chilies to create a consistency thats perfect for dipping. I also add in 1/2 cup of cooked barley for a fun twist and a hint of chewy texture, plus 1 tbsp of chopped fresh sage and 1/2 tsp garlic powder to boost flavor.

The nutritional values are decent enough for a party snack and it makes for a yummy appetizer. I find this recipe is a real win among queso dip recipes and Mexican dishes that are easy to make for game day snacks for party.

Why I Like this Recipe

I really love this recipe for a bunch of reasons. First, it’s super easy to make. I just toss the cheeses, milk, green chilies, barley, and seasonings into the crockpot and let it do its thing. I don’t have to worry about stirring too much aside from the occasional mix, which is awesome on a busy day.

Second, the dip turns out really creamy and smooth. When the cheeses melt together perfectly with that extra kick from the green chilies, it makes every bite worth it.

Another reason is the cool twist of adding cooked barley and fresh sage. It might sound weird, but it adds a texture and flavor that’s a fun change from regular queso dips.

Lastly, it’s like the perfect snack for game day or when I just feel like having something cheesy and delicious with some chips or veggies. It’s that mix of convenience, flavor, and the chance to customize it a bit that totally wins me over every time.

Ingredients

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White American Cheese: Gives delectable creamy texture and a rich, mild dairy flavor that melts perfectly effortlessly.
Cream Cheese: Adds smooth tang along with extra creaminess for a harmoniously rich, mouthwatering dip.
Whole Milk: Contributes healthy proteins and natural sweetness while lending a thick, creamy satisfying base.
Diced Green Chilies: Imparts a gentle, warming heat with lively, tangy notes that brighten flavors subtly.
Cooked Barley: Brings dietary fiber and a nutty texture, making the dip more hearty and filling.
Fresh Sage: Contributes an earthy, aromatic twist that truly and beautifully complements the creamy cheeses.
Garlic Powder, Salt, and Pepper:

Ingredient Quantities
- 1 lb white American cheese, cubed
- 8 oz cream cheese, softened and cubed
- 2 cups whole milk
- 1 can (4 oz) diced green chilies
- 1/2 cup cooked barley
- 1 tbsp chopped fresh sage
- 1/2 tsp garlic powder
- Salt and pepper to taste
How to Make this

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1. First, put the cubed white American cheese and cream cheese in your crockpot.

2. Add the whole milk and the diced green chilies to the pot.

3. Next, mix in the cooked barley and chopped sage so all the ingredients get along.

4. Sprinkle in the garlic powder, and season with salt and pepper to taste; stir gently.

5. Turn the crockpot on low and let it cook for about 2 hours, stirring every 30 minutes to keep it smooth.

6. Once all the cheeses have melted and the dip is creamy, give it one more good stir to combine everything.

7. If you find it too thick for your liking, add a little extra milk and stir in until it’s just right.

8. Serve warm with your favorite chips or veggies and enjoy the delicious goodness.

Equipment Needed

1. Crockpot for cooking the dip
2. Cutting board for prepping the cheeses and sage
3. Chef’s knife to cube the cheeses and chop the sage
4. Measuring cups for the whole milk and barley
5. Measuring spoons for garlic powder, salt, and pepper
6. A mixing spoon or spatula to stir the ingredients in the crockpot
7. Can opener to open the can of diced green chilies (if not already open)
8. A serving bowl and ladle for serving the finished dip

FAQ

A: Yeah, you can use almond or oat milk, but the texture might change a bit and it might not be as creamy.

A: It usually takes about 2 to 3 hours on low, just keep an eye on it so it doesn't burn or get too thick.

A: Sure thing, just double all the ingredients and make sure your crockpot can handle the extra volume.

A: If it gets too thick, simply stir in a bit more milk until you get the consistency you like.

A: Yes, you can prep it in advance. Just reheat gently in the crockpot when you are ready to serve.

Crockpot White Queso Dip Recipe ~ Barley & Sage Substitutions and Variations
- Instead of white American cheese, you could use mild cheddar or Monterey Jack – they’re both melty and work great.
- If you don’t have cream cheese, try Neufchatel cheese which gives a similar texture but a bit lighter.
- Whole milk can be swapped out with almond milk or even heavy cream if you want a richer dip.
- For cooked barley, you might substitute quinoa or brown rice – either one adds a nice texture.
- If fresh sage is missing, dried sage works well too, just use about half the amount.
Pro Tips

1. Try cutting the cheeses into similar-sized cubes so they melt evenly; if some pieces are too small they might melt faster than the others and mess up the overall texture.

2. Don’t be afraid to stir it more than every 30 minutes if it starts sticking or showing signs of burning at the bottom; frequent stirring can save you from an unexpected burnt flavor.

3. If you like a bit more heat, consider adding extra green chilies or even a pinch of extra spice like cayenne; sometimes the dip can be a little too mild even if it seems flavorful.

4. When thinning out the dip with extra milk, add it gradually and stir in well; adding too much at once can make it runny and you might not get the creamy texture you want.

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Crockpot White Queso Dip Recipe ~ Barley & Sage

My favorite Crockpot White Queso Dip Recipe ~ Barley & Sage

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Equipment Needed:

1. Crockpot for cooking the dip
2. Cutting board for prepping the cheeses and sage
3. Chef’s knife to cube the cheeses and chop the sage
4. Measuring cups for the whole milk and barley
5. Measuring spoons for garlic powder, salt, and pepper
6. A mixing spoon or spatula to stir the ingredients in the crockpot
7. Can opener to open the can of diced green chilies (if not already open)
8. A serving bowl and ladle for serving the finished dip

Ingredients:
- 1 lb white American cheese, cubed
- 8 oz cream cheese, softened and cubed
- 2 cups whole milk
- 1 can (4 oz) diced green chilies
- 1/2 cup cooked barley
- 1 tbsp chopped fresh sage
- 1/2 tsp garlic powder
- Salt and pepper to taste
Instructions:

1. First, put the cubed white American cheese and cream cheese in your crockpot.

2. Add the whole milk and the diced green chilies to the pot.

3. Next, mix in the cooked barley and chopped sage so all the ingredients get along.

4. Sprinkle in the garlic powder, and season with salt and pepper to taste; stir gently.

5. Turn the crockpot on low and let it cook for about 2 hours, stirring every 30 minutes to keep it smooth.

6. Once all the cheeses have melted and the dip is creamy, give it one more good stir to combine everything.

7. If you find it too thick for your liking, add a little extra milk and stir in until it’s just right.

8. Serve warm with your favorite chips or veggies and enjoy the delicious goodness.