Cheesy Beer and Salsa Dip
1 16-ounce jar salsa
6 cups shredded American cheese (1-1/2 pounds)
1 8-ounce package cream cheese, cut up
2/3 cup beer or milk
1. In a 3-1/2- or 4-quart slow cooker combine salsa, shredded American cheese, cut up cream cheese, and beer.
2. Cover and cook on low-heat setting for 2 to 3 hours. Serve immediately or keep warm, covered, on low-heat setting for up to 2 hours, stirring occasionally. Stir just before serving with tortilla chips.