I made this dip in a crockpot but didn't have 3 hours to wait. Melted in in slow mode for 30 minutes, then high for 1 hour and it was ready to go and throroughly melted. I used the Giant brand white american slices and broke them apart to speed the process of melting up. It was thin and smooth from the pot but quickly thickened slightly on my plate before dipping it. That's a good thing so the cheese didn't get too tight in the pot and we were easily able to continue spooning it out over the next couple of hours. The taste was very good and everyone liked it with the homemade pretzels I made.
In spite of the reviews I made this because it sounded good and simple. I cooked it in the MW not in a crock pot.The flavors are good but the overall result is a little runny. I couldn't find white American deli cheese so used the yellow. I don't think it mattered for the flavor and I did not have any clumping problems. I would probably use less milk next time.
I have used this recipe for years as do most of my friends. You have to follow the directions exactly and be sure to use the right kind of cheese. It's best to go to the deli section of your supermarket and ask for the cheese there. Once you've tried this, you will never go back to nasty Velveeta dip again!
I wish I could tell you how this tasted. I used regular block cheese instead of the Kraft Cheese Slices. BIG NO-NO!!! It came out in a huge clump and wasn't dip at all. Never again! I hope to eventually try this again with the correct cheese. Learn from my mistake.