THE BEST Slow-Cooker Queso (Blanco) Dip Ever.

So, my cousin spent several years dating a guy whose family was from Mexico.  When we had family parties, they would make this dip and while I've always thought of queso as more Tex-Mex than straight-up Mex, it's yummy all the same.  I've modified it slightly (of course), and when I've taken it to other gatherings, it's always a hit!  Tasty, with a kick that arrives after you've swallowed your first bite.

1 small-to-medium sized jalapeno, seeded  (depending on how much kick you want)
1 large tomato, seeded
1 bunch cilantro
1 purple onion, small
10 oz. Queso blanco -- very important to get actual "queso blanco" and not queso fresco (which is crumble cheese) or quesadilla queso (which softens but does not melt).
8 oz. cream cheese

Optional (for color and/or thickening):
1 small jar cheese whiz-- 4 oz?  (this is the part I modified... can you tell?)

So simple:  puree all the veggies in the food processor.   Dice the queso blanco and cream cheese and add it to the slow cooker on low.  Once it's started to melt, stir and add the veggies.  If you so choose, add Cheese Whiz one spoonful at a time until you reach your desired color and thickness.  Without the Whiz, the Queso Blanco dip is runny and (obviously) white.

Continue to stir the dip until all cheese is melted and veggies are mixed in well.  Keep the temp on low so the dip will stay warm but not burn to the sides of the cooker.  Serve!