Crockpot Beer Cheese Dip

Beer Cheese Dip
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  • Total: 50 mins
  • Prep: 10 mins
  • Cook: 40 mins
  • Servings: 8 to 10 servings

This simple appetizer recipe is very delicious and perfect for movie night or a game day. It will stay warm and creamy for about four hours. Crockpot beer cheese dip can be made with real beer or non-alcoholic beer and it will be delicious either way.

The key to ultra creamy dip is the use of processed cheese loaf, not the real shredded cheese. You can buy plain or buy it with jalapeños or spices added to it, if that's what you like.

Keep this dip in a fondue pot over a candle or in an electric fondue pot so it stays warm. You can also use a little (1 quart) slow cooker, set to "keep warm" or low.


  • 1/2 cup beer
  • 1/4 teaspoon Tabasco sauce
  • 1 pound processed cheese spread loaf, cut into 1-inch cubes
  • Dippers such as: tortilla chips, hard or soft pretzels, apples, crackers, sourdough, rye or pumpernickel bread cubes, and/or assorted vegetables

Steps to Make It

  1. Gather the ingredients.

  2. Mix the beer, Tabasco sauce, and processed cheese spread in a 1 to 2-quart slow cooker. If you prefer a spicier dip, add more Tabasco sauce until the spice level is to your liking. If you are using a spiced cheese, taste the dip before adding hot sauce to avoid overdoing the spice.

  3. Cover and cook on HIGH for 40 minutes until cheese melts. Stir until mixture is smooth. Scrape down cooker sides with a rubber spatula.

  4. Turn heat to low and serve with dippers of your choice.


  • You can double or even triple the dip as needed. Just make sure that you use a slow cooker that's the right size. The slow cooker should be filled 1/2 to 3/4 full for best results. If you don't have enough food in it, the food may burn. If you have too much, the slow cooker could overflow.
  • This dip will hold for four hours if you stir it occasionally. If the dip is very popular, keep an eye on the level of dip over time. If it gets too low, turn the heat off for a bit. You don't want your dip to burn.


  • If you don't have a slow-cooker, this dip can be made over medium heat on the stove top. Just be sure to stir constantly until the cheese is melted. The dip can then be kept warm on the lowest setting on the stove top, stirring occasionally. Or, place dip in a double-boiler, kept on low, to ensure no burning.