Midwestern Mexican Cheese Dip

8 ounces Brick cheese, shredded 8 ounces Mozzarella, shredded 8 ounces Monterey Jack, shredded 16 ounces small curd cottage cheese 8 ounces sour cream 1 scallion, finely chopped 1 large or 2 small garlic cloves, minced ¼ teaspoon. cayenne pepper (or more to taste) 1 small jalapeno, most seeds removed, finely chopped

Mix all ingredients together, slowly melting cheese over medium low, and stirring often. Serve in small slow cooker, set on warm, with chips, or crudites. This dip is also delicious on enchiladas.