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In a 4- to 6-quart crockpot, combine the cream cheese, American cheese, butter, green chiles, and cumin. Cook on high for 30 minutes.
Stir until well combined and then add 1 Tablespoon milk and 1 Tablespoon water at a time until you reach the desired consistency. Cook 15 to 20 minutes, or until the cheese is completely melted and combined.
Keep dip in the crockpot on the warm setting until ready to serve. Top with chopped cilantro, tomatoes, and jalapenos, if desired. Serve with tortilla chips.