Preheat the oven to 350°F to ensure it is fully heated by the time you’re ready to bake. A hot oven helps the cheese melt evenly for a smooth, creamy dip.

Prep the cream cheese by cutting it into small chunks. This helps it melt more quickly and blend better with the other ingredients. Set it aside while you prepare the baking dish.

Assemble the dip by adding the shredded pepper jack cheese and the entire can of Rotel (undrained) to an oven-safe baking dish. The liquid from the Rotel helps everything mix together smoothly as it bakes.

Distribute the cream cheese evenly over the top of the mixture. The smaller chunks will gradually melt into the dip, making it extra creamy without the need for stirring upfront.

Bake for 15 minutes, uncovered. This allows the cheeses to start melting and the flavors to combine.

Remove from the oven and stir well. The dip might still look slightly separated at this stage, but once stirred, the ingredients will come together into a creamy, cheesy mixture.

Return to the oven for another 10 minutes. This final bake helps the dip reach the perfect consistency, fully melting the cheese and allowing the flavors to develop.

Finish with fresh cilantro sprinkled on top for a pop of color and a hint of fresh flavor.

Serve immediately with tortilla chips while hot and melty. If the dip thickens as it cools, give it a quick stir or pop it back in the oven for a few minutes to loosen it up. Enjoy!