White Queso Dip

1lb pepper jack cheese, diced into small chunks for easier melting

8oz cream cheese, diced into small chunks for easier melting

1 cup sour cream

1 10oz can original Rotel tomatoes & green chilies, drained ½-¾ cup whole milk or heavy cream

1 tsp. garlic powder

1 tsp. onion powder ½ tsp. chili powder, more or less to taste In medium pot over low heat, combine cheese, cream cheese, sour cream and Rotel. Heat until cheeses melt and smooth cream forms, stirring often, about 15-20 minutes. Add spices if desired. Taste and adjust as needed. Add milk if needed. For creamier sauce, use heavy cream instead. Once melted, serve immediately, or transfer to a slow cooker with a “warm” setting to keep dip warm and melted. Enjoy!

Recipe adapted from thebakingfairy.net.