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Easy Slow Cooker Beer Cheese Dip: The Perfect Party Appetizer

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This creamy, flavorful beer cheese dip is made in a slow cooker with sharp cheddar, cream cheese, and your favorite pale ale or lager. It’s the perfect set-it-and-forget-it appetizer for game days, parties, or any gathering.

Ingredients

Scale
  • 16 ounces sharp cheddar cheese, freshly shredded
  • 8 ounces cream cheese, softened to room temperature
  • 1 cup beer (pale ale or lager recommended)
  • 1 tablespoon cornstarch
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika (optional)
  • 1/4 teaspoon cayenne pepper (optional)
  • Salt and black pepper to taste
  • 2 tablespoons unsalted butter
  • 1 tablespoon Dijon mustard

Instructions

  1. Shred your cheese. Start with a block of sharp cheddar cheese and shred it using a box grater or food processor. You want about 16 ounces or 4 cups of shredded cheese. Toss the shredded cheese with 1 tablespoon of cornstarch in a mixing bowl until every strand is lightly coated.
  2. Soften the cream cheese. Take your 8 ounces of cream cheese out of the fridge about 30 minutes before you start, or microwave it for 10-15 seconds until it’s soft but not melted.
  3. Prep your slow cooker. Lightly grease the inside of your slow cooker with butter or non-stick spray. Set your slow cooker to low heat.
  4. Add the cream cheese and butter. Drop the softened cream cheese and 2 tablespoons of butter into the slow cooker. Let them sit for about 5 minutes to start softening.
  5. Pour in the beer. Slowly pour 1 cup of your chosen beer over the cream cheese and butter. Give it a gentle stir with your spatula to start incorporating everything.
  6. Add the seasonings. Sprinkle in the garlic powder, onion powder, smoked paprika, cayenne pepper, and a pinch of black pepper. Add the 1 tablespoon of Dijon mustard. Stir everything together until the cream cheese is mostly incorporated.
  7. Add the shredded cheese. Dump the cornstarch-coated shredded cheese into the slow cooker. Stir gently to combine everything.
  8. Cook on low for 1.5 to 2 hours. Cover the slow cooker and let it do its thing. After about 45 minutes, give it a good stir to help everything melt evenly. The dip is ready when it’s completely smooth, bubbly around the edges, and all the cheese has melted into a cohesive, creamy sauce.
  9. Stir and adjust. Once the dip is fully melted and smooth, give it one final stir. Taste it and adjust the seasoning if needed. If it seems too thick, you can stir in a splash of beer or milk. If it’s too thin, let it cook uncovered for another 15-20 minutes to thicken up.
  10. Switch to warm setting. Once your dip is perfect, switch the slow cooker to the warm setting. It will stay perfectly dippable for hours without burning or separating.

Notes

Shred your own cheese for the smoothest texture. Avoid strongly hoppy beers like IPAs. The dip can be made ahead and reheated. For a non-alcoholic version, substitute beer with chicken broth or apple cider.

Nutrition

Keywords: beer cheese dip, slow cooker dip, party appetizer, game day dip, cheese dip, easy appetizer

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