Crock Pot Beer Cheese Dip
This beer cheese dip is smooth, creamy, and the perfect party-pleasing treat to add to your snack table! It is easy to make in a mini slow cooker, and you can use the same pot to keep the dip warm while you serve it to the crowd.
Servings: 16
Ingredients
- 8 ounces cream cheese
- 2 tablespoons butter melted
- ½ cup whole milk
- 1 teaspoon brown mustard or Dijon
- 1 garlic clove minced
- ½ teaspoon onion powder
- ¼ teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- ⅛ teaspoon cayenne powder
- 8 ounces beer your favorite
- 8 oz. cheddar cheese grated
- 4 oz. Gruyère cheese grated
- Fresh snipped chives or parsley for garnish
Instructions
- Place the cream cheese, butter, milk, mustard, garlic, spices and seasoning in the bottom of a 1-½ quart mini crockpot. Pour the beer over the top. Add the grated cheese and cover the crock pot with its lid.
- Set the pot to “high” and cook for 1 hour, stirring occasionally.
- When the cheese has fully melted, whisk until smooth then reduce the temperature to the warm setting and serve as an appetizer with an assortment of pretzels, sausages and tortilla chips to dip into the sauce.
Notes
- The alcohol will not completely cook out of this dip. A non-alcohol beer can be substituted if desired.
- Any cheese or assortment of cheeses may be used.
Nutrition
Serving: 1 | Calories: 161kcal | Carbohydrates: 2g | Protein: 7g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Cholesterol: 41mg | Sodium: 281mg | Sugar: 1g
