Start by spraying the inside of your slow cooker with non-stick spray.

Pour both cans of evaporated milk into the cooker.

Cut the white American cheese and pepperjack cheese into small pieces and add to the slow cooker.

Add the freshly diced jalapeños to the mix, infusing the dip with zesty heat.

Stir all the ingredients together until well combined.

Cover the slow cooker and let it cook on low heat for 2 to 3 hours.

Once creamy, serve in a warm dish or keep in the slow cooker.