A super simple, 3-ingredient slow cooker queso dip that tastes just like the one from your favorite Mexican restaurant. Creamy white American and spicy pepper jack cheese melt together with jalapeños for the perfect party appetizer.
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Pour about half of one can of evaporated milk into the bottom of a slow cooker.
Layer the slices of white American cheese and pepper jack cheese on top of the milk.
Pour the remaining evaporated milk from the first can over the cheese.
Sprinkle the diced jalapeño over the top.
Cover the slow cooker and set it to cook on LOW.
After about 1 hour, open the lid and stir the mixture well to combine as it melts.
If the queso seems too thick, stir in the second can of evaporated milk until it reaches your desired consistency.
Continue to cook on low, stirring occasionally, until the cheese is completely melted and the dip is smooth.
Serve warm with tortilla chips.
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