Let your slow cooker do all the work on this one — cubed processed cheese and shredded pepper jack melt down low and slow into a silky, fully smooth dip with zero grainy bits to babysit. Diced tomatoes and green chiles bring a bright, zesty kick, while sour cream rounds everything out into that irresistible, scoopable texture queso is known for. Cumin, chili powder, and garlic powder build warmth and depth, and a scattering of pickled jalapeños adds a punchy, briny heat if you want it. Once everything's melted smooth, just switch to warm and serve straight from the crock with a big bowl of tortilla chips and a shower of fresh cilantro. It's an easy, crowd-pleasing dip that fits right into a vegetarian spread for game day, parties, or just a lazy snack night.
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Amul Processed Cheddar Cheese - 35.28 oz
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.
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