- 8 oz sour cream
- 8 oz cream cheese
- ¾ cup whole milk
- 1 lb pepperjack cheese
- 1 can Rotel tomatoes & green chilies, drained
- 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!
BOULDER BAY REALTY GROUP