I love my white queso dip that combines 16 oz white American cheese, softened cream cheese, whole milk, sour cream, barley, and diced green chilies. Its blend of garlic, onion, cumin and sage creates a surprising twist on appetizer dips, making it a delicious addition to any game day spread.

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I recently tried my hand at a white queso dip recipe that’s become the talk of game nights in my house and I just had to share. This Crockpot White Queso Dip with barley and sage is so smooth and creamy it’s hard not to devour it all before anyone else gets a chance.

I mix 16 oz of white American cheese cubes with 8 oz of softened cream cheese, and I stir in a cup of whole milk and 1/2 cup sour cream. Adding in 1/2 cup of cooked barley gives the dip an unexpected twist that takes it from ordinary to extraordinary.

I also toss in 1 can of diced green chilies along with garlic powder, onion powder, ground cumin, and a pinch or two of dried sage. The unique blend of these flavors makes it the ultimate dip recipe when you’re looking for something fun to serve at parties or with nachos.

Enjoy the ride as the cheese melts perfectly in your crockpot!

Why I Like this Recipe

I love this recipe for several reasons. First, the blend of white American cheese and cream cheese makes it really smooth and creamy, and I just dig how these flavors come together even with the addition of cooked barley and green chilies. Second, it is super easy to make. I mean, who wants to fuss over a complicated recipe when you can just toss everything in a crockpot, stir it every now and then, and have a killer dip ready for game day? Lastly, I appreciate the little kick the spices add – the garlic, onion, cumin and sage really round out the flavor and give it an extra zing that makes every bite fun and satisfying.

Ingredients

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white American cheese: brings protein but its heavily processed and not very healthy sometimes.
cream cheese: adds a smooth creaminess and makes the dip rich in flavor.
barley: a good whole grain loaded with fiber and healthy carbohydrates to boost energy.
green chilies: offer a fresh zest with vitamins and tang that lifts the dip.
sage: brings an earthy flavor that enhances the overall taste while melding the spices together.

Ingredient Quantities

16 oz white American cheese, cut into cubes

8 oz cream cheese, softened

1 cup whole milk

1/2 cup sour cream

1/2 cup cooked barley

1 can (4 oz) diced green chilies, drained

1 tsp garlic powder

1 tsp onion powder

1/2 tsp ground cumin

1-2 tsp dried sage

Salt and pepper to taste

How to Make this

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1. Put the white American cheese cubes and softened cream cheese in the crockpot.

2. Pour in the whole milk and sour cream, making sure they mix well with the cheeses.

3. Stir in the cooked barley and drained diced green chilies.

4. Sprinkle the garlic powder, onion powder, ground cumin and dried sage over the top.

5. Season with salt and pepper to your liking.

6. Turn the crockpot to low and cover it.

7. Let it cook for about 1 to 2 hours, stirring every 20 minutes so that nothing sticks.

8. Keep an eye on it to make sure the cheese melts evenly into a smooth, creamy dip.

9. Give it a good stir before serving to combine all the flavors.

10. Serve warm with nachos or your favorite chips and enjoy your game day snack!

Equipment Needed

1. Crockpot – a slow cooker to heat up the dip over low temperature.
2. Knife – for cutting the white American cheese into cubes.
3. Cutting board – so you have a safe surface for chopping the cheese.
4. Measuring cups – to measure out the milk, sour cream and barley accurately.
5. Measuring spoons – needed for the garlic powder, onion powder, cumin, and dried sage.
6. Stirring utensil – a sturdy spoon or spatula for stirring the ingredients during cooking.
7. Can opener – if your diced green chilies come in a can that isn’t already open.
8. Serving bowl – to dish out the warm and cheesy dip once it’s ready.

FAQ

Question: How long should i cook the dip in the crockpot? Answer: It usually takes about 2 hours on HIGH for it to get melty and delicious.

Question: Can i substitute the barley? Answer: Yes, if you dont have barley you can use brown rice or quinoa but the texture will change a little.

Question: Do i have to use the exact cheeses listed? Answer: Not really, though white American and cream cheese give the creamiest result so it's best to stick with them if you can.

Question: What can i do if the dip gets too thick? Answer: Just add a little extra milk while stirring until you get the consistency you like.

Question: Can i make this ahead of time? Answer: Yes, you can make it ahead and reheat it slowly in the crockpot when you are ready to serve.

Crockpot White Queso Dip Recipe ~ Barley & Sage Substitutions and Variations

If you can’t get white American cheese, try using pepper jack cheese, its a fun twist if you like a bit of spice.
You can swap cream cheese with mascarpone or even ricotta if you need a similar creamy texture but with a slightly different flavor.
If you’re out of whole milk, half and half is a cool alternative that gives it a richer taste.
Sour cream can be replaced by greek yogurt which adds a nice tang but makes it a bit healthier.
If barley isn’t available, quinoa or farro works great as substitute grains that still add a hearty bite.

Pro Tips

1. If you really wanna get that extra creamy texture, try blending the dip for about a minute after it’s cooked. It doesnt have to be super smooth but it can help if the mix looks a bit lumpy.

2. Make sure you stir every 20 minutes like the recipe says. This helps prevent the cheese from burning or sticking to the bottom, which is a major downer for the dip.

3. Don’t be afraid to tweak the herbs a bit. Even though the recipe calls for dried sage, you might throw in a pinch of smoked paprika or extra cumin for a little extra kick.

4. If youre worried about the barley changing the dip’s texture, cook it a bit longer so it gets extra soft. This small step can help your dip be nicer and more evenly mixed.