Slow-Cooker Chile Con Queso (America's Test Kitchen)

1. 1

   If you prefer a mild chili con queso, omit the chipotle.

2. 2

   The dip tasted best when made with block cheese that was shredded prior to assembly; buy a block of American cheese from the deli counter.

3. 3

   Preshredded cheese will work, but the dip will be much thicker.

4. 4

   Microwave broth, cream cheese, cornstarch, chipotle, garlic, and pepper in large bowl, whisking occasionally, until smooth and thickened, about 5 minutes.

5. 5

   Stir in Monterey Jack and American cheeses until combined.

6. 6

   For a 1 1/2- to 5-quart slow cooker: Transfer mixture to slow cooker, cover, and cook until cheese is melted, 1 to 2 hours on low.

7. 7

   For a 5 1/2- to 7-quart slow cooker: Transfer mixture to 1 1/2quart souffle dish.

8. 8

   Set dish in slow cooker and pour water into slow cooker until it reaches about onethird up sides of dish (about 2 cups water).

9. 9

   Cover and cook until cheese is melted, 1 to 2 hours on low.

10. 10

    Remove dish from slow cooker.

11. 11

    Whisk cheese mixture until smooth, then stir in tomatoes.

12. 12

    (Adjust consistency with hot water 2 tablespoons at a time as needed.

13. 13

    Dip can be held on warm or low setting for up to 2 hours.

14. 14

    ).

* Per serving · 4 servings · Values may vary.