5-INGREDIENT WHITE QUESO

5-INGREDIENT WHITE QUESO (NO VELVEETA!) 1 lb pepperjack cheese 8 oz full-fat cream cheese 8 oz full-fat sour cream ¾ cup whole milk 1 can Rotel tomatoes & green chilies, drained In a medium pot over LOW heat, combine the cheese, cream cheese, sour cream, and Rotel. Let the mixture heat until the cheeses melt and a smooth cream forms, stirring often. This should take 15-20 minutes. Add the spices if desired. Add milk if needed. Once melted, serve immediately, or transfer to a slow cooker with a "warm" setting to keep dip warm and melted NOTE For a smoother queso, try using half white American cheese and half pepperjack