To make this in the oven, add all of the ingredients to a 9x13 inch baking dish. Stir and bake at 350 degrees for 30 to 45 minutes, stirring every 15 minutes until it’s melted and combined.

This dip isn’t spicy. But if you are worried about it being spicy, you can use 1 poblano pepper instead of the jalapeño peppers. It has the same taste and texture as a jalapeño without the spice.

If you don’t have Tajin, you can use 1 teaspoon chili powder and 1 lime (zested and juiced).

To freeze the dip, transfer the finished dip to an airtight container and freeze. When you’re ready to eat it, microwave the dip until defrosted and warmed through. Then transfer the dip to a slow cooker and keep on the warm setting.