CROCK POT QUESO DIP RECIPE

INGREDIENTS:

• 8 oz Cream cheese (cut into cubes)
• 12 oz Salsa verde
• 1 cup Monterey jack cheese

INSTRUCTIONS:

1. Mix all ingredients together in a mini slow cooker.
2. Cook on Low for 2 1/2 hours, stirring and whisking every 30 minutes to get rid of any lumps.
3. Optional: If you want even smoother dip, you can puree it in a blender at the end.
4. Return to the slow cooker on the warm setting to keep the dip warm.

RECIPE NOTES

Serving size: 1/4 cup