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Recipe Category: Dip
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Ingredients
Adjust the amount of the canned chilies you add to match the heat level desired
- 1 pound (455 g) Cheddar cheese, shredded
- 85g cottage cheese
- 115g canned green chilies
- 1½ cups (390 g) salsa
Method
- Heat all ingredients in slow cooker
- Cook on low until cheese melts and flavors are well mixed, about 2 hours
- Yield: 24 servings
- Per serving: 27 g water; 84 calories (67% from fat, 26% from protein, 7% from carb)
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