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This cheesy Elk Queso is deliciously creamy, loaded with ground elk and easy to make in your slow cooker. It’s a crowd pleasing appetizer for any party, game day or even a hunting camp snack.
Keep it Warm. Set the slow cooker to the warm setting to serve during your party and the queso will stay perfectly creamy and dip-able.
Skip the Pre-Shredded Cheese. Pre-shredded cheese may be coated in cornstarch or other anti-caking agents that will change the consistency of your queso, usually making it too thick.
Reheat. Reheat leftover queso in the crockpot on low, or in a pot on low, stirring every 10-15 minutes. The consistency may change once it’s refrigerated so you may need to add an additional milk when reheating the dip.
Store. Leftover queso dip can be stored in an airtight container in the fridge for about 3-4 days. Add additional milk as needed when heating it back up.
Freeze. Dip can be frozen for up to 6 months in a freezer-safe container. Just be sure to thaw completely before reheating and add more milk when reheated if needed.
Find it online: https://jenndanella.com/the-ultimate-elk-queso-dip/
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