8 oz block regular cream cheese, cut into 1/2 inch cubes
1 lb white american cheese, cut into 1/2 inch cubes (found in deli)
1 Tablespoon salted butter
1 (4oz can) Old El Paso Green Chiles
2 Tablespoons cilantro, chopped fine (optional)
1 Tablespoon Old El Paso jalepenos, minced fine (optional)
3-4 Tablespoons milk
2-3 Tablespoons water
In a slow cooker combine the cream cheese, american cheese, butter, green chiles and jalepenos. Cook on high for 30 minutes. Stir the mixture until well combined and then add a Tablespoon of milk and water at a time until you reach the desired consistency. Cook for another 15-20 minutes, or until the cheese is completely melted and combined. Keep cheese dip in the slow cooker on the warm setting until ready to serve.
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