Description
A crowd-pleasing interactive nacho station featuring a velvety, slow-cooked cheese dip that stays creamy for hours.
Ingredients
Scale
- 1 lb Monterey Jack cheese, freshly grated
- 12 oz evaporated milk
- 4 oz diced green chiles
- 1 tsp ground cumin
- 1 bag restaurant-style tortilla chips
- Toppings: Sour cream, diced onions, jalapeños, cilantro, black beans
Instructions
- Place grated cheese and evaporated milk in a slow cooker.
- Stir in diced green chiles and ground cumin.
- Cover and cook on Low for 2-3 hours, stirring occasionally.
- Prepare topping bowls with fresh ingredients.
- Set up a station with chips and the slow cooker in the center.
- Serve immediately and keep on warm setting.