Happy Happy Tuesday everybody!!! I had an absolutely fan-freaking-tastic weekend celebrating Halloween at Universal Studios and Walt Disney World, but holy cow am I exhausted.
Having never driven to Orlando before, I honestly didn’t know what a toll a 6 hour drive would take on us (especially in such a short amount of time), thank goodness we’re taking a plane next week when we go again 🙂 Obviously Universal & Disney are filled with deliciously wonderful food and y’all I’m still recovering from my food hangover, majority of which was sweet stuff.
If you are too suffering from a major sweets overload from all of the Halloween candy and treats, then I have brought y’all a super duper easy, just enough spicy and a definitely savory dip today. Seriously, it doesn’t get much easier than throwing all of your ingredients into a crockpot and voila! a delicious queso dip.
I really think the cream cheese makes this dip perfection, but feel free to play around with the ingredients to get what you want. I highly recommend you make this stuff your next football Sunday or even as an after work treat. I hope you are a having a wonderful day and thank you so much for stopping by!
all ingredients into your crockpot…
melt, melt, melt and ready to serve…
and enjoy!!! 
- 16 Ounces of Monterey Jack Cheese.
- 8 Ounces of White American Cheese.
- 8 Ounces of Cream Cheese.
- 3/4 Cup of Whole Milk.
- 8 Ounces of Sour Cream.
- 1 (10 Ounce) Can of Rotel Tomatoes & Green Chilies, Drained.
- 1-3 or 4 Quart Crockpot.
- Place your crockpot on low and place all of your ingredients into it.
- Stir occasionally until it's all melted together and smooth, then serve.