Instructions:

1. In a medium pot over LOW heat, combine the pepperjack cheese, cream cheese, sour cream, and drained Rotel tomatoes & green chilies.
2. Allow the mixture to heat slowly until the cheeses melt and a smooth cream forms, stirring often. This process should take 15-20 minutes. Add the optional spices if desired. If the mixture is too thick, gradually add whole milk until reaching the desired consistency.
3. Once fully melted and smooth, serve immediately as a warm dip, or transfer to a slow cooker with a “warm” setting to keep it melted and warm for longer periods. Enjoy the creamy goodness of this homemade white queso!