Ingredients
- 1 pound white American cheese cubed
- 1/2 pound sharp cheddar cheese shredded
- 1 10-ounce can diced tomatoes with green chilies, undrained
- 1/4 cup whole milk
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Fresh cilantro chopped (for garnish)
Instructions
- Combine the cubed white American cheese, shredded sharp cheddar cheese, undrained diced tomatoes with green chilies, milk, chili powder, ground cumin, garlic powder, and onion powder in the Crock-Pot.
- Stir the ingredients together until well mixed. Cover the Crock-Pot with its lid.
- Cook on low heat for 2 hours, stirring occasionally to ensure the cheese melts evenly and the dip becomes smooth.
- Once the dip is creamy and heated through, garnish with chopped fresh cilantro before serving with tortilla chips or fresh vegetables.