Queso blanco dip

By MaryEllen

Ingredients

• 8 oz block regular cream cheese, cut into 1/2 inch cubes
• 1 lb white American cheese, cut into 1/2 inch cubes (found in deli)
• 1 Tablespoon salted butter
• 1 (4oz can) Old El Paso chopped Green Chiles
• 2 Tablespoons cilantro, chopped fine (optional)
• 1 Tablespoon Old El Paso jalepenos, minced fine (optional)
• 3-4 Tablespoons milk
• 2-3 Tablespoons water

Preparation

Step 1

In a slow cooker combine the cream cheese, american cheese, butter, green chiles and jalepenos. Cook on high for 30 minutes. Stir the mixture until well combined and then add a Tablespoon of milk and water at a time until you reach the desired consistency. Cook for another 15-20 minutes, or until the cheese is completely melted and combined.

Keep cheese dip in the slow cooker on the warm setting until ready to serve.