Cheese dip

Print this Real Cheese Queso Dip:

1/2 pound Pepperjack cheese from the meat & cheese counter
1/2 pound American Cheese from the meat & cheese counter
1 cup whole milk
8 oz block of cream cheese ( I highly recommend the original vs low fat)
½ cup regular sour cream
1 can original Rotel tomatoes & green chilies
1 tsp garlic powder
1 tsp onion powder
1 tsp chili powder

** Keep more milk on hand to thin the dip out as it fluctuates in temperature.

Combine all ingredients in the slow cooker and cook on low for 1 1/2 to 2 hours, stirring every so often.

Or, in a medium size saucepan, combine all ingredients and stir often while this is heating up. Then, transfer to a 2 quart crock pot once heated. Keep on warm to keep the dip “dipable” and enjoy!