In a 3-1/2- or 4-quart slow cooker combine salsa, shredded American cheese, cut up cream cheese, and beer.
Cover and cook on low-heat setting for 2 to 3 hours. Serve immediately or keep warm, covered, on low-heat setting for up to 2 hours, stirring occasionally. Stir just before serving with tortilla chips. Makes 22 (1/4-cup) servings.