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Crock pot beer cheese dip in a bowl with bread and chips all around it.
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5 from 196 votes

Beer Cheese Dip (Crock-Pot Version)

This beer cheese dip turns five minutes of prep and a handful of staples into the kind of silky, pub-style appetizer that'll have everyone circling back for "just one more dip"
Prep Time5 minutes
Cook Time3 hours 30 minutes
Total Time35 minutes
Course: Appetizer, Snack
Cuisine: American
Servings: 16
Calories: 236kcal
Author: Teri & Jenny

Equipment

  • 1 Crock-Pot

Ingredients

beer cheese dip

  • 16 ounces softened Cream Cheese
  • 1/2 cup sour cream
  • 1 cup Lager
  • 1/2 cup evaporated milk
  • 3 cups shredded sharp cheddar cheese (12 ounces)
  • 1 tablespoon Dijon mustard
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1/3 cup heavy cream
  • 2 thinly sliced green onions on a bias

serving options

  • wavy potato chips
  • hard pretzel rods
  • pita chips
  • grilled bratwursts
  • soft pretzel bites
  • tortilla chips
US Customary - Metric

Instructions

  • Place all ingredients, except green onion and cream, into a slow cooker and place over low heat for about 3 hours. Stir dip every 30 to 45 minutes.
  • Add cream in the last 30 minutes of cooking and stir until smooth.
  • When dip is done, top with green onions.
  • Serve beer cheese dip with chips, pretzels, and anything else you want!

Notes

**Nutrition Facts are only for the Beer Cheese Dip**

Nutrition

Calories: 236kcal | Carbohydrates: 4g | Protein: 8g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 62mg | Sodium: 251mg | Potassium: 107mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 745IU | Vitamin C: 1mg | Calcium: 211mg | Iron: 0.2mg