Step 1

Cut a two-pound block of Velveeta queso blanco cheese into cubes.

Step 2

Puree one 4-ounce can of diced green chilies with two tablespoons of canned, diced jalapenos (add more or less depending on how hot you want the dip).

Step 3

Put the cheese cubes, pureed peppers, milk, butter, cumin, and pepper into a saucepan.

Step 4

Melt over medium heat stirring often. Add additional milk to thin the cheese sauce, if desired.

Step 5

Serve immediately.

Step 6

If serving at a party, keep warm in a slow cooker set on the lowest setting, stir occasionally.

Step 7

Store leftovers in the fridge. Reheat in microwave in 30-second intervals, stirring in-between.