Easy to assemble in the crock pot and the crunchy http://eikeon.com/recipes/2005/02/09/ 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.