We may currently live in Arkansas, but we don't serve "cheese dip" in this house. We're a queso all the way kinda people. This recipe is simple, easy, and wil not disappoint.

Ingredients

1/2 lb white American cheese
1/2 lb pepper jack cheese
1 (4.5 oz) can chopped green chilis, drained
1 (12 oz) can evaporated milk
1 teaspoon cumin

Instructions

Add evaporated milk and cheese to a medium size saucepan. Heat on low.

Stir until cheese is melted and smooth.

Add green chilis and cumin.

Serve immediatley or keep in a small crockpot on warm, stirring occassionaly.

Ideas

Get cheese sliced from your favorite deli counter, or if you're in a hurry, grab some presliced white American cheese and Sargento Pepper Jack cheese. Sliced cheese melts faster and more evenly and saves you time over shredding block cheese.

This reheats really well the next day.