Foodie Community

Cheesy Beer-Salsa Dip

added 7 months ago by eikeon

Easy to assemble in the crock pot and the crunchy Corn Bread Biscotti and spicy dip are a perfect combination.

Ingredients

• 1 jar salsa
• 4 cups shredded American cheese
• 2 cups shredded Monterey Jack cheese
• 1 package cream cheese, cut up
• 2/3 cup beer

Directions

1. In a 3 1/2 or 4 quart slow cooker, combine salsa and beer; add cheeses.
2. Cover, cook on low-heat setting for 3-4 hours or on high-heat setting for 1 1/2 to 2 hours.
3. Serve immediately or keep warm on low-heat setting for up to 2 hours. Stir just before serving. Serve with Corn Bread Biscotti or tortilla chips.