- 1 cup chunky salsa
- 1/2 cup tequila
- 2 cups shredded Mexican cheese
- 2 cups Monterey jack cheese
- 4 ounces cream cheese
- 1/2 cup sour cream
- 1/4 cup freshly chopped cilantro leaves
Slow Cooker Method:
Combine all ingredients, except cilantro, in a 4-quart slow cooker and stir well. Cover and cook on LOW setting for 3 to 4 hours, stirring occasionally.
Serve hot garnished with cilantro and tortilla chips alongside. Also tastes great over baked potatoes.
Stove Top Method:
In a medium skillet over medium heat, add salsa and tequila. Let simmer for 5 minutes. Add cheese and stir until melted. Pour mixture into serving bowl and garnish with chopped cilantro. Serve with tortilla chips.