Go Back
–+ servings

Save this Recipe!

Enter your email & I’ll send it straight to your inbox.

Dipping a pretzel in Crockpot Beer Cheese Dip.
Print Recipe
No ratings yet

Crockpot Beer Cheese Dip

This Crockpot Beer Cheese Dip is ultra-creamy, rich, and full of bold flavor from beer, cheddar, cream cheese, and warm spices. Everything melts together low and slow for a perfectly smooth dip that’s made for pretzels, chips, or veggies.
Prep Time5 minutes
Cook Time1 hour
Total Time1 hour 5 minutes
Course: Appetizer
Cuisine: American
Keyword: beer cheese dip, crockpot beer cheese dip, slow cooker beer cheese dip
Servings: 15 servings
Calories: 194kcal
Author: Jordan Zelesnick

Equipment

Ingredients

  • 2 tablespoons unsalted butter melted
  • 2 tablespoons all-purpose flour
  • 2 cloves garlic minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon onion powder
  • 1 12 oz bottle lager or pilsner beer (not too hoppy, I used allagash white)
  • 1 tablespoon Dijon mustard
  • 1 cup whole milk or half-and-half for richer flavor
  • 1 tablespoon Worcestershire sauce
  • 4 oz Gruyère cheese freshly shredded
  • 12 oz sharp white cheddar cheese freshly shredded
  • 8 oz cream cheese softened
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly cracked black pepper
  • 2 tablespoons fresh chopped chives for garnish

Instructions

  • Add the melted butter to the slow cooker and whisk in the flour until smooth. Stir in the garlic, smoked paprika, and onion powder.
    2 tablespoons unsalted butter, 2 tablespoons all-purpose flour, 2 cloves garlic, 1 teaspoon smoked paprika, 1 teaspoon onion powder
    Stirring butter with flour and spices in a crockpot.
  • Slowly pour in the beer while whisking to prevent lumps. Then whisk in the Dijon mustard until combined.
    1 12 oz bottle lager or pilsner beer (not too hoppy, I used allagash white), 1 tablespoon Dijon mustard
    Whisking the beer into the flour mixture in a slow cooker.
  • Whisk in the milk and Worcestershire sauce. Add the shredded cheese, cream cheese, salt, and pepper. Cover and cook on low for 1 hour, stirring every 20 minutes, until slightly thickened.
    1 cup whole milk, 1 tablespoon Worcestershire sauce, 8 oz cream cheese, ¼ teaspoon kosher salt, ¼ teaspoon freshly cracked black pepper, 4 oz Gruyère cheese, 12 oz sharp white cheddar cheese
    Whisking milk and cheeses in a slow cooker.
  • Mix everything one more time until all ingredients are fully combined. If it’s too thick, add a splash more milk; if it’s too thin, let it cook uncovered for 10 minutes on high (give it a stir after 5 minutes).
  • Garnish with fresh chives and serve warm with soft pretzels, crostini, or veggies. Keep on warm while serving.
    2 tablespoons fresh chopped chives

Notes

Tips for success:
  • Use a mild beer: Stick to lager or pilsner so the dip stays smooth, not bitter.
  • Shred your own cheese: It melts creamier than pre-shredded.
  • Soften the cream cheese: Room-temp cream cheese blends without lumps.
  • Whisk as you add liquid: Prevents clumps and keeps the sauce silky.
  • Keep heat low: High heat can cause cheese to separate — low and slow is best.
  • Adjust the thickness: Add milk to thin; cook uncovered a few minutes to thicken.
  • Switch to warm to serve: Keeps the dip smooth for parties and game days.

Nutrition

Serving: 1serving | Calories: 194kcal | Carbohydrates: 5g | Protein: 10g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 45mg | Sodium: 329mg | Potassium: 111mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 540IU | Vitamin C: 1mg | Calcium: 284mg | Iron: 0.2mg
QR Code linking back to recipe