Begin by greasing a large crockpot with a light layer of non-stick spray or butter to prevent sticking.

In the greased crockpot, add the block of regular cream cheese, cutting it into chunks for easier melting.

Next, layer in the one pound of white American cheese, one tablespoon of salted butter, the entire can of diced green chiles, and the finely chopped jalapeños if desired.

Cover the crockpot with its lid and set it to low heat, allowing the mixture to cook for about one hour.

Carefully remove the lid and stir the dip mixture thoroughly to ensure an even creaminess throughout.

Gradually add 3-4 tablespoons of milk, one tablespoon at a time, stirring well after each addition to reach desired consistency.

Cover the crockpot and allow to cook for an additional 15 to 20 minutes until warmed through.

Once melted, keep on warm setting and serve alongside crispy tortilla chips for dipping.