Can be used for a variety of culinary applications.
I make this recipe with my modifications with Great Success and have included the original recipe for comparison.
I make this recipe with my modifications with Great Success and have included the original recipe for comparison.
2 lb. Velveeta
1 Pack Sliced Swiss cheese
1 Pack Cheddar Blend
24 oz Beer
2 cans Cheddar Cheese Soup
Couple shakes of Cayenne Pepper
[didn't add salt, but I thought it could use a little]
1 Pack Sliced Swiss cheese
1 Pack Cheddar Blend
24 oz Beer
2 cans Cheddar Cheese Soup
Couple shakes of Cayenne Pepper
[didn't add salt, but I thought it could use a little]
1. Place all ingredients in slow cooker/Crock Pot. Stir to mix. Cover and cook on low for 2 hours.
2. After 1 hour of cooking time, stir. Before serving, whisk to blend.
Recipe Secret!: After the first whisk, you can thicken or thin at will. I usually ADD another pack of shredded cheese, more beer, and an 8oz. block of Cream Cheese.
Original Recipe:
10-oz. can cheddar cheese soup1 lb. block process cheese spread cut in 8 pieces1 lb. swiss cheese, grated12-oz. can beer (or apple cider)
1. Place all ingredients in slow cooker/Crock Pot. Stir to mix. Cover and cook on low for 2 hours.
2. After 1 hour of cooking time, stir. Before serving, whisk to blend.
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