This simple appetizer recipe is very delicious and perfect for an open house or game day party; it will stay warm and creamy for about four hours. Crockpot beer cheese dip can be made with real beer or non-alcoholic beer; it will be delicious either way.
The key to this recipe is you must use processed cheese loaf, not the real shredded cheese you may be used to. The real stuff will just not melt as well and the result will be stringy and separated cheese. There are several flavors of this processed cheese; you can buy mild or plain, or buy it with jalapeños or spices added 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 during your party. You can also use a little (1 quart) slow cooker, set to "keep warm" or low. Offer your guests lots of great dippers for the cheese. Some ideas are bread cubes, crackers, nacho chips, tortilla chips, breadsticks, slices of apple, celery sticks, carrot sticks, and even shrimp and hot, cooked little sausages. Frozen French fries or potato wedges, baked until crisp, are also delicious with this dip. If the food item isn't easily dip-able, you may want to add toothpicks or skewers near the cheese sauce for easy dipping.
You can double or even triple the dip if you have a lot of people coming over. 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.
Enjoy this dip with a cold beer or some white wine, lots of dippers, and your party.
- 1/2 cup beer
- 1/4 teaspoon Tabasco sauce
- 1 pound processed cheese spread loaf (cut into cubes)
- Frozen French fries (baked)
- Tortilla chips
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.
Cover and cook on HIGH for 40 minutes until cheese melts. Stir until mixture is smooth. Scrape down cooker sides with a rubber spatula.
Turn heat to LOW.
Serve with your dippers.
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.