This Easy Beer Cheese Dip Recipe is great with pretzels, bread and anything else you can think of! It’s super easy to make and can easily be put in a crockpot to stay warm.
An Easy Crockpot Cheese Dip Recipe
So can I admit something? I ate this A LOT while pregnant. Like at least once a week. But I made it with non-alcoholic beer, so stop getting all judge-y. 😉
Now that I am not pregnant, I love making it even more because I can drink the leftover beer. I even made Jorge a batch of it this afternoon to celebrate the kick off of football!
Not gonna lie — I don’t care much about watching football on tv (except for watching JJ Watts run around), but I LOVE football food. Give me a good spread and I’m game.
This is a crazy easy recipe for Beer Cheese Dip and uses only a small handful of ingredients. It’s classic and perfectly cheesy. It’s the perfect football food and can be kept warm in one of those mini crock pots if you are heading to a party!
Serve it with whatever you like…or just eat it off a spoon (kidding…not kidding). My favorite dippers are red grapes, apple slices, cubed french bread and celery!
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 (12.6 oz) container of Kaukauna Extra Sharp Cheddar Spreadable Cheese
- 1 cup beer
- 2 tablespoons water
- 2 tablespoons cornstarch
- salt and fresh ground pepper, to taste
In a large sauce pan, melt butter over medium-high heat. Add garlic and cook for 30 seconds.
Add cheese and beer - use a spoon/spatula to break up the cheese and continue stirring until cheese melts completely.
In a small bowl, whisk together cornstarch and water and pour into the cheese mixture. Stir to combine, let cook until thickened, about 5 minutes.
Add salt and pepper, to taste, and serve!
I like to serve this with cubed french bread, grapes, apple slices and celery!
Amount Per Serving: Calories: 145Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 29mgSodium: 270mgCarbohydrates: 7gFiber: 0gSugar: 0gProtein: 3g
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