8 oz cream cheese
3/4 cup milk
4 oz Vermont white cheddar cheese
8 oz pepperjack cheese
4 oz white american cheese
1/2 cup salsa verde
1 jalapeno, finely diced
- Add all ingredients except diced jalapeno into the slow cooker. Cover and cook on high for 1 hour.
- Uncover and mix the dip together using a whisk until the cheese is mostly smooth. Cover and cook for another 30 minutes.
- Mix in diced jalapeno and top with more diced hot peppers. Eat up!
Original recipe and Nutrition Facts visit: Salsa Verde Queso Dip @ isabeleats.com