1 jar (16 oz) favorite salsa
4 cups (16 oz) shredded American cheese
2 cups (8 oz) shredded Monterrey Jack cheese
1 package (8 oz) cream cheese, diced
1 cup whole milk
In 4 quart slow cooker, add all ingredients and stir to combine.
Cover and cook on LOW setting for 4 hours.
Stir before serving.
Makes a good dip for fresh veggies or chicken wings/fingers/nuggets.
Yields 5 cups dip.
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