Crock Pot Beer Cheese Dip
Description
Creamy crock pot beer cheese dip made with cream cheese, sharp cheddar, beer and Dijon. An easy slow cooker appetizer for game day, tailgates and parties.
Ingredients
- 16 ounces cream cheese, cubed and softened
- 3 cups sharp cheddar cheese, freshly shredded from a block
- ¾ cup beer, lager or amber ale (or non-alcoholic beer)
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- ½ teaspoon garlic powder
- ¼ teaspoon smoked paprika
- 2 scallions, thinly sliced, for topping
- 3 slices bacon, cooked and crumbled, for topping
Instructions
- Prep the crock pot. Lightly spray a 2.5 to 4 quart crock pot with nonstick spray or add a slow cooker liner.
- Add the cheeses. Place the cubed cream cheese in the bottom, then sprinkle the shredded cheddar over the top.
- Add the beer and seasonings. Pour in the beer and add the Dijon, Worcestershire, garlic powder, and smoked paprika.
- Slow cook. Cover and cook on LOW for 2 hours, stirring every 20 to 30 minutes.
- Stir until smooth. Whisk until the dip is completely melted and silky. Taste and adjust seasoning.
- Serve. Switch to Keep Warm, top with scallions and bacon, and serve with pretzels, chips, or bratwurst.
Equipment
- 2.5 to 4 quart crock pot
- Whisk or sturdy spoon
- Box grater
Notes
- Cheese: Shred your own cheddar. Pre-shredded cheese can make the dip grainy.
- Beer: Avoid IPAs, which turn bitter. Non-alcoholic beer works well.
- Keep warm: Holds on Keep Warm for up to 4 hours. Stir in a splash of beer or milk if it thickens.
- Double it: Use a 5 to 6 quart crock pot and add about 30 minutes.
- Storage: Refrigerate up to 4 days. Reheat on LOW or in the microwave, stirring often. Not freezer-friendly.
Nutrition
Serving: 1ServingCalories: 419kcalCarbohydrates: 6gProtein: 15gFat: 37gSaturated Fat: 21gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.01gCholesterol: 105mgSodium: 542mgPotassium: 151mgFiber: 0.2gSugar: 2gVitamin A: 1252IUVitamin C: 1mgCalcium: 360mgIron: 0.3mg