This dip is pure comfort food: cubed melting cheese and shredded pepper jack come together low and slow until they turn silky and smooth, with diced tomatoes and green chiles bringing tang and a little heat throughout. Sour cream adds a creamy, tangy edge, while cumin, chili powder, and garlic powder build a warm, smoky backbone that makes this taste like it took way more effort than it did. Toss in pickled jalapeños if you want extra bite, then let the slow cooker do all the work until every bit of cheese is melted into one glossy, scoopable dip. Scatter fresh cilantro over the top right before serving for a pop of color and brightness against all that richness. It's an easy, crowd-pleasing party staple, and it's a solid pick for a gluten free spread — just bring sturdy chips or veggies for dipping and let it stay warm right in the slow cooker while people help themselves.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →8 servings
Add the processed cheese cubes, shredded pepper jack, diced tomatoes with green chiles (with their liquid), sour cream, cumin, chili powder, garlic powder, and jalapeños (if using) to a 3-quart or larger slow cooker.
Cover and cook on LOW for 1 hour 30 minutes to 2 hours, stirring once halfway through, until all the cheese is fully melted and the dip is smooth and uniform with no visible lumps.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
