Cheesy Beer-Salsa Dip

Posted on Monday, July 26th, 2010

Recipe: Cheesy Beer-Salsa Dip


  • 1 16oz jar salsa
  • 2/3 cup beer or milk
  • 1lb. shredded American cheese (4 cups)
  • 8oz shredded Monterey Jack cheese (2 cups)
  • 1 8oz package cream cheese


  1. Combine salsa and beer in a 3-4 qt. slow cooker. Stir in American, Monterey Jack and cream cheeses.
  2. Cover; cook on low heat setting for 3 to 4 hrs or on high heat for 1.5-2 hours.
  3. Serve immediately or keep warm on low heat setting for up to 2 hrs. Stir before serving. If desired serve with Corn Bread Dippers
  4. Corn Bread Dippers Prepare one 8.5 oz corn muffin mix according to package directions. Spread batter in an 8x8x2 in. baking pan. Bake in a 400F oven 20 minutes or until wooden toothpick inserted near center comes out clean.
  5. Cool corn bread in the pan on a wire rack for 5 minutes. Remove bread from pan; cool completely on wire rack. Cut into 1/2 inch wide slices; cut each slice into 3 pieces.
  6. Place slices in a single layer on a large baking sheet. Bake in a 425F oven about 10 minutes or until crisp, turning once. Remove from baking sheet; cool on wire rack. Makes 48 dippers.

Tagged as , , + Categorized as Appetizer

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