Yields: 3 cups
Prep Time: 5 minutes
Total Time: 45 minutes
Ingredients
– 12 oz. white American cheese
– 4 oz. pepper jack cheese, shredded
– 2/3 cup 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
Directions
Stovetop Method:
1. In a medium saucepan, bring 1 inch of water to a boil.
2. 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.)
3. Add both cheeses, the half-and-half, garlic, jalapeño, and black pepper, stirring to combine.
4. Cook, stirring occasionally, until the cheese is melted and the dip is creamy, for 5 to 10 minutes.
5. Stir in the green chiles.
Slow Cooker Method:
1. In the base of a slow cooker, stir to combine both cheeses, the half-and-half, garlic, jalapeño, and black pepper.
2. Cover and cook on high for 50 minutes, stirring once halfway through.
3. Stir in the green chiles.
4. Transfer to a serving bowl or reduce the temperature of the slow cooker to warm and keep covered until ready to serve.
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.
