Combine all ingredients in a 6 quart slow cooker (use a slow cooker liner for easier clean up).

Cover and cook on low for 2-3 hours, stirring occasionally, until cheese is melted and dip is creamy.

Turn slow cooker temperature down to "warm" to keep dip hot for serving.

Garnish with fresh chopped chives, if desired.

Refrigerate leftovers in an air-tight container and reheat before serving.