Serves: 3 cups
Ingredients
- 1 lb pepperjack cheese
- 8 oz full-fat cream cheese
- 8 oz full-fat sour cream
- ¾ cup whole milk
- 1 can Rotel tomatoes & green chilies, drained
- *NOTE: I have gotten mixed feedback about using low-fat substitutions so use full-fat dairy for best results!*
Instructions
- In a slow-cooker or medium pot, combine the cheese, cream cheese, sour cream, Rotel, and about half of the milk.
- Turn heat onto low, and let the mixture heat until the cheeses melt and a smooth cream forms, stirring occasionally. Add more milk as needed.
- Once melted, serve immediately, or transfer to a slow cooker with a “warm” setting to keep dip warm and melted. Enjoy!
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