Add the chopped white American cheese directly into your 1.5-quart crock pot. Keeping the pieces small helps the cheese melt evenly and prevents lumps.
Add the diced green chiles, a pinch of chili powder, cumin, and garlic salt. If you’re using chopped jalapeño or spicy Rotel, add it now so everything melts together evenly.
Start with a small splash of milk and stir gently. You can always add more later if you want a thinner, more pourable queso.
Cover and cook on low for about 1½ to 2 hours, stirring every 20 to 30 minutes. As the cheese melts, the dip will turn smooth and creamy.
Once fully melted, give it a final stir and add more milk if needed. Switch the crock pot to warm and keep the queso ready for dipping.
