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
    Tortilla chips

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.


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