I recently discovered a recipe that transformed everyday ingredients into a show-stopping White Queso Dip. Rich cheeses mingle with a unique blend of barley and green chilies, creating an unforgettable burst of flavor. Every bite surprises and delights, proving that simple ingredients can yield extraordinary results for any casual gathering.

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I’ve been playing around with new ways to amp up my appetizer game and this Crockpot White Queso Dip recipe never fails to get people talkin. I mixed 16 oz of Velveeta white cheese cubes with 8 oz of softened cream cheese and added a splash of whole milk to create a smooth, creamy base.

What really sets this recipe apart is the unexpected texture boost from pre-cooked pearl barley, along with a kick from 1/4 cup diced green chilies and minced garlic cloves. A sprinkle of dried sage and 1/2 tsp of onion powder ties all the flavors together while a little salt and pepper keeps it balanced.

I’ve been known to throw in some fun twists on traditional dip recipes, and this one is perfect for those game day nachos or any casual get-together. It’s super easy and definitely worth a try if you’re looking for something new.

Why I Like this Recipe

I love this recipe because it’s super creamy and cheesy. When I mix everything together in the crockpot, the melted Velveeta and cream cheese create this smooth texture that makes every bite really satisfying.

I also like how easy it is to make. Even if I’m not the best cook, the simple instructions and basic ingredients make it feel like I can totally nail it every time.

Another reason I’m a fan of this recipe is the cool twist of adding pearl barley and green chilies. They add a little bite and make it feel different from the usual queso dip, which is awesome when I want something new for game day or movie nights.

Lastly, I enjoy the warmth and comfort this dip brings. There’s something about stirring it every once in a while as it cooks that makes me feel like I’m really making it from scratch, and that personal touch is really satisfying.

Ingredients

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Velveeta white cheese: Creamy, rich protein and fat for a smooth, meltable dip base.
Cream cheese: Adds tangy, smooth texture and extra creaminess that makes the dip decadent.
Pearl barley: Nutty, chewy grain offering fibre and subtle carbohydrates for a hearty boost.
Diced green chilies: Provide mild heat, bright flavor and add a fun twist to the mix.
Garlic cloves: Infuse a tasty aroma and slight spice that help balance the creaminess.
Dried sage and onion powder: Offer earthy, warm notes that round off the flavor really well.

Ingredient Quantities

16 oz Velveeta white cheese, cut into cubes

8 oz cream cheese, softened

1/2 cup whole milk

1/2 cup pre-cooked pearl barley

1/4 cup diced green chilies, drained

2 garlic cloves, minced

1 tsp dried sage

1/2 tsp onion powder

Salt and pepper to taste

How to Make this

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1. Start by cutting the Velveeta white cheese into cubes and letting the cream cheese soften, then set everything aside.

2. Turn your crockpot on low heat and add in the cube cheese, softened cream cheese, and whole milk.

3. Stir in the pre-cooked pearl barley and diced green chilies making sure they’re evenly distributed.

4. Add the minced garlic, dried sage, and onion powder to the mixture, along with a pinch of salt and some pepper.

5. Mix everything together really well so all the ingredients blend nicely.

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

7. Check the dip towards the end to make sure all the cheeses have melted and the flavors are balanced.

8. Once it looks creamy and evenly mixed, turn off the crockpot and serve warm with chips or your favorite dipping snacks.

Equipment Needed

1. Knife and cutting board for chopping the Velveeta into cubes
2. Bowl to let the cream cheese soften
3. Measuring cups and spoons for the milk, barley, and spices
4. Crockpot for cooking the dip
5. A long-handled stirring spoon to mix the ingredients evenly
6. Timer to check and stir every 30 minutes during cooking

FAQ

Q: Can I make this dip without using a crockpot?

A: Yeah, you can heat it in a saucepan on medium heat. Just be sure to stir it often so it doesnt stick.

Q: What if I don't have Velveeta white cheese?

A: You could use any similar white processed cheese but it might not have the same smooth texture and flavor.

Q: How long should I cook the dip in the crockpot?

A: Cook it on low for roughly 2-3 hours. That way the flavors blend together real nice.

Q: Can I add extra ingredients or spices?

A: Sure, you can throw in some extra spices like a dash of cumin or even some chopped chives if you're feeling experimental.

Q: How should I store leftovers?

A: Store any leftovers in an airtight container in the fridge for up to 3 days. Just be sure to reheat it slowly while stirring to keep the texture right.

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

If you can’t find Velveeta white cheese, you can try using white cheddar or American cheese instead. It might change the flavor a bit but it still melts ok.
You can swap out the cream cheese with mascarpone if you’re looking for a creamier dip. Some even like using full fat Greek yogurt to make it a bit tangier.
If you’re out of whole milk, you can mix a bit of heavy cream or use half-and-half instead. This will add a little extra richness to your dip.
For the pre-cooked pearl barley, you can use cooked quinoa or even a small amount of rice. Just be aware the texture will be a bit different.
If you don’t have diced green chilies, try roasting a poblano pepper, peeling off the skin and dicing it. It’ll give you a similar flavor with a smoky twist.

Pro Tips

1. Make sure the cream cheese is totally softened before you add it in. It helps to sit at room temperature for a bit else you might end up with clumps when the dip is cooking.
2. Stir the mixture more often than you might think. Even though the recipe says every 30 minutes, I found that stirring a little more frequently stops any bits from burning at the bottom.
3. Taste and adjust the seasoning near the end. The slow cooker can change the flavor a bit so you might wanna add more salt or pepper at the end so it really comes through.
4. If you like a little heat, try tossing in a pinch of cayenne or red pepper flakes. It gives the recipe an extra twist that really boosts the flavor without overpowering the creaminess.

Crockpot White Queso Dip Recipe ~ Barley & Sage

Recipe by Dan Coroni

0.0 from 0 votes

Servings

servings

Calories

280

kcal

Equipment: 1. Knife and cutting board for chopping the Velveeta into cubes
2. Bowl to let the cream cheese soften
3. Measuring cups and spoons for the milk, barley, and spices
4. Crockpot for cooking the dip
5. A long-handled stirring spoon to mix the ingredients evenly
6. Timer to check and stir every 30 minutes during cooking

Ingredients

16 oz Velveeta white cheese, cut into cubes
8 oz cream cheese, softened
1/2 cup whole milk
1/2 cup pre-cooked pearl barley
1/4 cup diced green chilies, drained
2 garlic cloves, minced
1 tsp dried sage
1/2 tsp onion powder
Salt and pepper to taste

Directions

Start by cutting the Velveeta white cheese into cubes and letting the cream cheese soften, then set everything aside.
Turn your crockpot on low heat and add in the cube cheese, softened cream cheese, and whole milk.
Stir in the pre-cooked pearl barley and diced green chilies making sure they're evenly distributed.
Add the minced garlic, dried sage, and onion powder to the mixture, along with a pinch of salt and some pepper.
Mix everything together really well so all the ingredients blend nicely.
Cover the crockpot and let it cook on low for about 2 hours, stirring every 30 minutes to keep it smooth.
Check the dip towards the end to make sure all the cheeses have melted and the flavors are balanced.
Once it looks creamy and evenly mixed, turn off the crockpot and serve warm with chips or your favorite dipping snacks.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.