A four-cheese dip with an excellent balance of melty white cheeses and bursting salsa that is perfect for chips, veggies, crostini, and more!
Instructions & Tips
Slow Cooker: 2-4 hours on low
Boil in Bag: Boil a pot of water. Place the thawed dip bag into the pot. Cook for 20 minutes. Make sure the bag is submerged in water and not touching the pot, any plastic touching the pot will burn. CAUTION: Bag will be hot and contains hot steam when opened.
Disclaimer: All meals are produced in a kitchen that contains allergens including but not limited to wheat, soy, dairy and shellfish.