America’s Test Kitchen Slow Cooker pg. 30
Source: America’s Test Kitchen Slow Cooker pg. 30
1. Microwave broth, cream cheese, cornstarch, chipotle, garlic, and pepper in large bowl, whisking occasionally, until smooth and thickened, about 5 minutes. Stir in Monterey Jack and American cheeses until well combined.
2. FOR 1½- TO 5-QUART SLOW COOKER Transfer mixture to slow cooker, cover, and cook until cheese is melted, 1 to 2 hours on low.
3. Whisk dip until smooth, then stir in tomatoes. Serve. (Dip can be held on warm or low setting for up to 2 hours. Adjust consistency with hot water as needed, adding 2 tablespoons at a time.)
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Serving Size: 1 Serving (97g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 170 | ||
Calories from Fat: 129 (76%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.3g | 19 % | |
Saturated Fat 8.8g | 44 % | |
Monounsaturated Fat 4g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 43.3mg | 13 % | |
Sodium 267.2mg | 9 % | |
Potassium 71.8mg | 2 % | |
Total Carbohydrate 1.4g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 1.3g | ||
Protein 9g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 170
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