Start by cubing the white American cheese and shredding the sharp cheddar cheese. This will help them melt evenly in the Crock-pot.
In your slow cooker, add the cubed white American cheese, shredded sharp cheddar cheese, the can of diced tomatoes (with juices), whole milk, chili powder, ground cumin, garlic powder, and onion powder.
Stir everything together until well combined. Cover the Crock-pot and set it to low heat. Let it cook for about 2 hours, stirring occasionally to ensure even melting and prevent sticking.
Once the cheese has melted and the dip is nice and creamy, give it a good stir. Transfer it to a serving bowl, and garnish with freshly chopped cilantro. Serve warm with your favorite tortilla chips or veggies.
