Spicy Hatch Chile Queso Blanco Dip - cooking recipe

Ingredients

1 lb white American cheese
8 ounces cream cheese
2 tablespoons whole milk
1 tablespoon butter
2 (4 ounce) cans diced hot hatch chiles (or 8oz fresh roasted chiles)
2 tablespoons chopped cilantro
1 medium jalapeno pepper, chopped
1 small habanero pepper, chopped (for even more spice)

Preparation

Grease bottom of the crockpot with butter.
Combine the cream cheese, american cheese, remaining butter, green chiles and the peppers in the crockpot.
Cover and cook on low heat for 45 minutes.
Stir the mixture until well combined and then add a tablespoon of milk at a time until you reach the desired consistency.
Cook for another 15-20 minutes, or until the cheese is completely melted.
Keep cheese dip in crockpot on the warm setting until ready to serve.