Cheesy Beer-Salsa Dip Recipe

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


  • 1 (16 oz.) jar salsa
  • 2/3 cup beer or milk
  • 4 cups shredded American cheese
  • 2 cups shredded Monterey Jack cheese
  • 1 (8 oz.) package cream cheese, cut up


In a 3 ½ or 4 quart slow cooker, combine salsa and beer; add cheeses.

Cover, cook on low-heat setting for 3-4 hours or on high-heat setting for 1 ½ to 2 hours.

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.