Spray a 4 quart (or larger) crock pot or slow cooker bowl with cooking spray.
Add cubes of cream cheese and cheddar cheese. Top with butter, milk, green chilies, and fresh jalapeno peppers.
Stir briefly to combine.
Cook on high for 2 hours or low for 3-4 hours or until melted through. Stir frequently!
Remove to a serving bowl or keep on warm setting and serve with your favorite chips and veggies.
Notes
You will need a 4-quart slow cooker for this. This dip is too large for a dip sized slow cooker.
For presentation, serve in a large bowl and top with green onion or, if you want something unique, try serving in a bread bowl.
For a bubbly, gooey layer on the top of the dip, cover with parmesan cheese for the last 15 minutes of cooking.
Want a crunchy topping on your dip? Use panko breadcrumbs! I recommend tossing your bread crumbs in a little garlic powder and onion powder in a mixing bowl before topping your dip.
This recipe can be adjusted to your heat preferences. Simple add as many or as few jalapenos as you want!