Ingredients:

1 large Yellow onion chopped

2 large Jalapeño peppers copped

1 Tablespoon minced garlic

1 can of original Rotel w/ green chili’s canned tomatoes (drained)

1 can of fire roasted Rotel tomatoes. (Do not drain)

4 cups pepper jack shredded cheese (Kraft or shredded from the block)

2 8oz. blocks of plain Monterey Jack cheese shredded

½ of the block of Velveeta Queso Cheese cut into cubes

½ cup heavy whipping cream

1 Tablespoon butter

¼ teaspoon of chili powder (more if you prefer it spicy)

½ teaspoon ground cumin

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Directions:

In a large deep skillet or pot over medium heat melt butter.

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Add onions, garlic and Jalapeno peppers to the skillet and heat until onions are translucent. Be careful not to burn the garlic, lower heat if necessary.

 

Add heavy whipping cream and stir together.

 

Add all of the cheese to the skillet/pot and stir well.

 

Add Rotel tomatoes, chili powder & ground cumin and keep stirring until cheese is melted and all ingredients are incorporated.   

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*Add the final 2 ingredients to your liking. You can omit if you do not like the spice, add more to make it even spicier.

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*You can also add any meat to this dip that you like. It would be amazing with chorizo or ground beef even chicken.

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ENJOY!!