Add all ingredients to a 2.5 to 3.5 quart slow cooker and stir to combine.
Cover and cook on LOW for 2 to 3 hours, stirring occasionally until the dip is hot and all the cheeses have melted.
Serve in bowl or from the slow cooker on the WARM setting.
This dip can be easily turned into a delicious pasta sauce by adding 2 to 3 cups of milk, half and half or cream after the dip has cooked. Just slowly stir the milk into the dip after everything has melted until it reaches a pour-able consistency and serve it over any type of cooked pasta!