1/2 lb Pepperjack Cheese – cubed
1/2 lb American Cheese (White) – cubed
1 cup whole milk (maybe more for thinning the dip out later)
8 oz cream cheese
1/2 cup regular sour cream
1 can Rotel
1 tsp garlic powder
1 tsp onion powder
1 tsp chili powder
Combine all ingredients in the slow cooker and cook on low for 1 1/2 to 2 hours, stirring every so often.
Or, in a medium-size saucepan, combine all ingredients and stir often while this is heating up. Then, transfer to a 2-quart crock pot once heated. Keep on warm to keep the dip “dippable” and enjoy!