Recipe: Cheesy Beer-Salsa Dip (crock pot) and Corn Bread Biscotti (using corn muffin mix)

CHEESY BEER-SALSA DIP

"Serve up something unexpected for dippers -- corn bread biscotti. Our tasters raved about the combination of the crunchy sticks and spicy dip."

1 (16 ounce) jar salsa
2/3 cup beer or milk
4 cups shredded American Cheese (1 pound)
2 cups shredded Monterey Jack cheese (8 ounces)
1 (8 ounce) pkg. cream cheese, cut up
Corn Bread Biscotti (recipe follow) OR tortilla chips (for serving)

In a 3 1/2- or 4-quart slow cooker, combine salsa and beer; add cheeses.

Cover crock pot; cook on LOW setting for 3 to 4 hours or on HIGH setting for 1 1/2 to 2 hours.

Serve immediately or keep warm on low-heat setting for up to 2 hours.

Stir just before serving. Serve with Corn Bread Biscotti or tortilla chips.

Makes 5 1/2 cups

CORN BREAD BISCOTTI

"Use the terrific golden sticks in place of chips with other dips or spreads too."

1 (8 1/2 ounce) pkg. corn muffin mix
Ingredients to prepare corn muffin mix

Prepare corn muffin mix according to package directions. Spread batter in a greased 8x8x2-inch baking pan.

Bake in a 400 degrees F oven about 20 minutes or until a toothpick inserted in the center comes out clean. Cool bread in pan on a wire rack for 5 minutes. Remove bread from pan; cool completely.

Cut into 1/2-inch slices; cut each slice into three pieces. Place pieces in a single layer on a large baking sheet.

Bake in a 425 degrees F oven about 10 minutes more or until crisp, turning once. Cool biscotti on wire rack.

Store, covered, in an airtight container for up to 2 days. (May be frozen for up to 1 month. Thaw the unwrapped biscotti at room temperature for a few hours.)

Makes 22 servings
Source: Better Homes and Gardens Slow Cooker, 2009