CrockPot Queso Blanco Dip
Ingredients
1 ½ Pounds White American Cheese (cut into 1 inch cubes)
¼ Cup Canned Diced Green Chiles
2 Large Pickled Jalapeño Peppers (chopped)
1 Ounce Pickled Jalapeño Pepper Juice
⅔ Cup Whole Milk
½ Cup Water (cold)
Directions
Toss all ingredients into a 2.5 to 3 quart slow cooker.
Cover and cook on low (or just turn the little dipper on, most of them do not have a temperature setting) and cook 30 minutes to 1 hour, stirring every so often till all ingredients are melted.
Keep warm in little dipper while serving.
