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

• 1 cup chicken broth
• 4 ounces cream cheese
• 1 tablespoon cornstarch
• 1 tablespoon minced chipotle chile
• 1 teaspoon minced garlic
• 14 teaspoon pepper
• 2 cups shredded monterey jack cheese
• 1 cup shredded American cheese
• 1 (10 ounce) can diced tomatoes with green chilies, & Green Chilies, drained (can substitute 1 1/4 cups diced tomatoes plus one minced jalapeno, drained)

1. If you prefer a mild chili con queso, omit the chipotle.
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. Preshredded cheese will work, but the dip will be much thicker.
4. Microwave broth, cream cheese, cornstarch, chipotle, garlic, and pepper in large bowl, whisking occasionally, until smooth and thickened, about 5 minutes.
5. Stir in Monterey Jack and American cheeses until combined.
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. For a 5 1/2- to 7-quart slow cooker: Transfer mixture to 1 1/2quart souffle dish.
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. Cover and cook until cheese is melted, 1 to 2 hours on low.
10. Remove dish from slow cooker.
11. Whisk cheese mixture until smooth, then stir in tomatoes.
12. (Adjust consistency with hot water 2 tablespoons at a time as needed.
13. Dip can be held on warm or low setting for up to 2 hours.
14. ).

chicken broth, cream cheese, cornstarch, chipotle chile, garlic, pepper, shredded monterey jack cheese, american cheese, tomatoes

Taken from www.food.com/recipe/slow-cooker-chile-con-queso-americas-test-kitchen-516270 (may not work)