Recipe Details

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

Description

• 1. 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.