Food Town Easy Zesty Queso Dip

Makes 3 cups

Ingredients

• 12 oz. white American cheese
• 4 oz. pepper jack cheese, shredded
• 2/3 c. half-and-half
• 1 clove garlic, chopped
• 1 jalapeño pepper, chopped
• 1/2 tsp. ground black pepper
• 4 oz. green chilies, drained
• Garnish: Diced tomatoes, chopped cilantro and sliced fresh jalapeño

Directions

1. Stovetop method: create a double boiler by using a medium size pot with 1 inch of water, then place a bowl on pot. (The bowl should be big enough to rest above the rim of the pot without the bottom touching the water.) Add both cheeses, the half-and-half, garlic, jalapeño, and ground black pepper, then stir to combine. Cook, stirring occasionally, for 5 to 10 minutes, until the cheese is melted and creamy. Stir in the green chilies.
2. Slow cooker method: Combine both cheeses, the half-and-half, garlic, jalapeño, and ground black pepper in the base of a slow cooker, and stir to combine. Cover and cook on high for 50 minutes, stirring once half-way through. Stir in the green chilies. Transfer to a serving bowl or reduce the temperature of the slow cooker to warm and keep covered until ready to serve.
3. Top with diced tomatoes, cilantro, and sliced jalapeño.

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