Ingredients

• 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

Instructions

1. Slow Cooker Method:
2. 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.
3. Serve hot garnished with cilantro and tortilla chips alongside. Also tastes great over baked potatoes.
4. Stove Top Method:
5. 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.