This is a hot chili con queso cheese dip recipe made with cheese, half and half, garlic, onion, green chile peppers, and jalapeno for extra heat.

INGREDIENTS:
1 1/2 cups half-and-half, scalded
1/2 pound shredded Monterey Jack cheese
1/2 pound shredded sharp Cheddar process cheese
1 tablespoon butter
1/2 onion, minced
1 medium clove garlic, minced
1/4 cup dry white wine or chicken broth (low sodium)
1/4 cup all-purpose flour
1/4 cup water
1 can chopped green chile peppers (4 oz)
1 to 2 tablespoons chopped jalapeno, or to taste, optional
salt and pepper
dash ground cayenne pepper

PREPARATION:
Butter bottom and sides of crockpot interior. Pour scalded half-and-half into buttered Crock Pot. Turn to high and stir in cheeses.
In a skillet melt butter; sauté onion and garlic until onion is tender.

Add wine or chicken broth and stir well. Add to cheese mixture. Combine flour with water and stir in. Cook covered on high for 30 minutes, or until cheese begins to melt. Turn to low and cook about 4 to 5 hours, stirring 2 or 3 times during the first hour and occasionally after that. If the mixture is too thin, mix 2 tablespoons of flour with 2 tablespoons of water and stir into cheese mixture. Serve warm with tortilla chips and/or other dippers.