Step 1

Heat a large saute pan or deep skillet over low-medium heat. Add butter and melt.

Step 2

Add onions, garlic, jalapeno and salt. Saute for about 5 minutes, until vegetables soften and become very fragrant.

Step 3

Add 3/4 cups of milk and cream cheese. Stir continuously until cream cheese has melted and is mostly smooth, about 5 minutes. Reduce heat to low.

Step 4

Add shredded cheeses in small increments, stirring each increment into the mixture until it has completely melted before adding the next.

Step 5

Once all the cheese is melted, remove the pan from the heat to prevent it from overcooking.

Step 6

Add the can of diced tomatoes and green chiles and remaining 3/4 cups of milk. Gently stir until the mixture is combined and the dip is smooth and creamy.

Step 7

Serve immediately.