Ingredients

12 oz. white American cheese
4 oz. pepper jack cheese, shredded
2/3 c. half-and-half
1 clove garlic, chopped
1 jalapeño, chopped
1/2 tsp. ground black pepper
4 oz. green chiles, drained
Diced tomatoes, chopped cilantro, and sliced fresh jalapeño, to top

Instructions

Stovetop method: In a medium saucepan, bring 1 inch of water to a boil. Reduce the heat to medium-low and place a bowl inside the pot to create a double boiler. (The bowl should be big enough to rest above the rim of the pot without the bottom touching the water.) Add both cheeses, the half-and-half, garlic, jalapeño, and black pepper, stirring to combine. Cook, stirring occasionally, until the cheese is melted and the dip is creamy, 5 to 10 minutes. Stir in the green chiles.
2
Slow cooker method: In the base of a slow cooker, stir to combine both cheeses, the half-and-half, garlic, jalapeño, and black pepper. Cover and cook on high for 50 minutes, stirring once halfway through. Stir in the green chiles. Transfer to a serving bowl or reduce the temperature of the slow cooker to warm and keep covered until ready to serve.
3
Top with diced tomatoes, cilantro, and sliced jalapeño. Serve immediately.
Tip: If you are using sliced white American cheese from the deli, stack the slices about 1/2-inch high, then dice to create the perfect size for quick melting.

dips