This rich, cheesy dip has never met a crowd who didn’t love it. After all, who could resist velvety cheese swirled with beer and fire-roasted diced tomatoes–in a vessel that practically makes the dish itself? This content is intended solely for users of legal drinking age. Drink responsibly.

Quick Info

⏱️ 160 min • 🍽️ 18 servings • ⭐ 81%

Nutrition

372 cal • 23g protein • 6g carbs • 27g fat

Tags

[Low-Carb] • [Appetizers] • [Snacks] • [Keto] • [High-Protein] • [Low-Sugar]

Ingredients

• 3 pounds easy melt processed cheese, cut into 1-inch cubes
• 2¾ cups (24 ounces) canned green chiles, drained
• 2 tablespoons ground cumin
• 2 tablespoons chili powder
• 1 tablespoon ground coriander
• 4 garlic cloves, minced
• 1 28-ounce can of fire-roasted diced tomatoes, drained
• 1 12-ounce bottle or can of Mexican beer
• 1 cup prepared pico de gallo, drained
• 1 cup thinly sliced scallions
• 1 cup finely chopped fresh cilantro
• 1 cup shredded Monterey Jack cheese
• Tortilla chips, for serving

Instructions Preview

1. Combine the easy melt processed cheese, gr…
2. Uncover and stir in the pico de gallo, sca…
3. Switch the slow cooker setting to Warm and…

…and 1 more step

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Recipe by: Betsy Carter, Tasty Test Kitchen • From: Tasty