Name: Slow-Cooker Chile con Queso
Total time: 2 h
Ingredients: 1 cup chicken or vegetable broth; 4 ounces cream cheese; 1 tablespoon cornstarch; 1 tablespoon minced canned chipotle chile in adobo sauce; 1 garlic clove , minced; 1/4 teaspoon pepper; 8 ounces Monterey Jack cheese , shredded (2 cups); 4 ounces American cheese , shredded (1 cup); 1 (10-ounce) can Ro-tel Diced Tomatoes & green chiles , drained

Why This Recipe Works

To improve this dish, we wanted to keep the simplicity but ditch the plastic flavor and waxy texture. We started with a base of chicken broth, cream cheese, and cornstarch to help stabilize the cheese and prevent it from breaking. For the cheeses, we chose Monterey Jack for its great flavor and American cheese for its superior meltability. We kept the classic Ro-tel tomatoes but bumped up their flavor even more with garlic and canned chipotle chiles. This dip tasted best when made with block cheese that we shredded ourselves; you can find block American cheese at the deli counter. Preshredded cheese will work, but the dip will be much thicker.

Before You Begin

If you prefer a milder chile con queso, omit the chipotle. Serve with tortilla chips and/or pita chips.

Instructions

Microwave broth, cream cheese, cornstarch, chipotle, garlic, and pepper in large bowl, whisking occasionally, until smooth and thickened, about 5 minutes. Stir in Monterey Jack and American cheeses until well combined.

FOR 1½- TO 5-QUART SLOW COOKER:Transfer mixture to slow cooker, cover, and cook until cheese is melted, 1 to 2 hours on low.FOR 5½- TO 7-QUART SLOW COOKER: Transfer mixture to 1½-quart soufflé dish. Set dish in slow cooker and pour water into slow cooker until it reaches about one-third up sides of dish (about 2 cups water). Cover and cook until cheese is melted, 1 to 2 hours on low. Remove dish from slow cooker, if desired.

Whisk dip until smooth, then stir in tomatoes. Serve. (Dip can be held on warm or low setting for up to 2 hours. Adjust consistency with hot water as needed, adding 2 tablespoons at a time.)