10 Ounces Ro-tel diced tomatoes and green chilies Drained
Directions
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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