Description
This creamy and spicy white queso dip is made in the slow cooker with evaporated milk, American cheese, pepperjack cheese, and jalapeño. Perfect for parties and game days.
Ingredients
Scale
- 2 12 ounce cans evaporated milk
- 1 pound deli sliced white american cheese
- 1 pound deli sliced pepperjack cheese
- 1 jalapeno (diced)
Instructions
- Spray your slow cooker with non-stick spray.
- Pour in both cans of evaporated milk in the slow cooker.
- Cut the cheese up into small pieces and add to the crockpot.
- Dump in the jalapenos.
- Stir until all coated.
- Cover and cook on low for 2-3 hours stirring once or twice.
- Serve with chips!