Stage 1: Combine the Ingredients

1. Prep the Cheeses: Cut the Velveeta Blanco and the cream cheese into roughly 1-inch cubes. This helps them melt more quickly and evenly.

2. Layer in the Slow Cooker: Place the cubed Velveeta and cream cheese in the bottom of your slow cooker crock.

3. Add the Verde Elements: Pour the entire jar of salsa verde over the cheese. Add the undrained can of diced green chiles, the finely chopped onion, and the minced garlic. If you’re using the optional jalapeño and cilantro, add them now.

4. Do Not Stir (Yet!): Simply place all the ingredients in the crock. There’s no need to stir everything together at this point. The heat will do the work.

Stage 2: The Low and Slow Melt

1. Set the Cooker: Place the lid on the slow cooker and set it to the LOW setting.

2. Cook and Wait: Let the mixture cook for 2 to 3 hours. Resist the urge to lift the lid constantly.

3. The First Stir: After about 90 minutes to 2 hours, the cheeses should be significantly melted around the edges. Open the lid and give everything a thorough stir with a whisk or large spoon until the dip is completely smooth and all the ingredients are well incorporated.

Stage 3: Finish and Serve

1. Check Consistency: Once fully melted and combined, check the consistency of the queso. It might be quite thick. Stir in ¼ cup of milk to start. Continue adding milk, a tablespoon at a time, until the queso reaches your desired smooth, dippable consistency. Evaporated milk can also be used for an even richer result.

2. Keep Warm: Turn the slow cooker to the “Keep Warm” setting. This will hold the queso at a perfect temperature for serving throughout your party. Give it a stir every 30-45 minutes to keep it smooth.

3. Serve: Garnish if desired and serve directly from the slow cooker with a ladle and a giant bowl of your favorite dippers.