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Slow Cooker Salsa Con Queso

Ingredients

  • 1 pound pasteurized processed cheese, cubed
  • 2 cups salsa
  • 1 cup shredded Monterey Jack cheese
  • 2 cans (4.5 oz. each) chopped green chilies
  • 2 teaspoons chili powder
  • 1/2 teaspoon garlic powder
  • Tortilla chips

Directions

  1. In cast iron crock, add cubed cheese, salsa, shredded cheese, chilies, chili powder and garlic powder.
  2. Cover and cook on MEDIUM for 1 1/2 to 2 hours.
  3. Stir until cheese is melted and mixture is blended.
  4. Serve with tortilla chips.

Serves: 10

 

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