Slow Cooker Beer Cheese Dip
10 Comments Jul 29, 2022
Updated Apr 12, 2025
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You can always count on beer cheese dip if you need a quick, easy, and flavorful appetizer recipe. The dump-and-go combo of sharp cheddar cheese, cream cheese, milk, beer, and a few other spices makes this one of the most favorite recipes for game day.
Whether you need a dip appetizer idea for a tailgate party, church potluck, or the next family gathering – this crock pot beer cheese dip can be a quick go to. Since all you have to do is add the ingredients to a slow cooker and walk away, it’s ideal when you need something on the fly.
This cheese dip is also versatile. It can be served with various dippers (see ideas below) and can easily be adapted to make a heartier beer cheese dip. If you are looking for a stove top version try this beer cheese recipe from Baking a Moment.
Crockpot Beer Cheese Video
Key Ingredients
This dip is made from scratch! Here is what you need. For full ingredient amounts, see the recipe card below the images.
- Sharp Cheddar Cheese: This is where all of your delicious cheesy goodness comes from.
- Cream Cheese: Added to the sharp cheddar cheese to create a creamy cheese texture and flavor.
- Milk: Enhances the dip’s creaminess.
- Beer: A must-have for beer dip; however, the beer flavor is not overpowering.
- Worcestershire Sauce: Gives the beer cheese dip a subtle kick.
- Spices: Dijon mustard, cayenne pepper, and garlic powder add the finishing flavors.
- {The full recipe is in the recipe card below the images}
Variations
Here are my favorite ways to change up this recipe:
Add meat: Make this beer cheese dip hearty by adding a pound of cooked and crumbled hamburger meat. Fried and crumbled bacon works well too. The flavors of these meats would be a delicious addition.
Different Cheese Ideas: Although this recipe calls for sharp cheddar cheese, you can always switch it up with pepper jack cheese (which will give it a kick). Mild cheddar cheese and/or mozzarella cheese work well too.
Use a Dark Beer: I went with a pilsner, but you can also, opt in for a darker beer. This will give it a slightly more complex taste.
How to Make Beer Cheese in the Crockpot
Step One – Cube the cream cheese and shred the sharp cheddar cheese. Add both into the slow cooker. Add the remaining ingredients. Lightly stir to combine.
Step Two – Cover and cook on HIGH For 1 hour or until smooth, melty and hot.
My Serving Suggestions
- Crock pot beer cheese dip can be served straight from the pot itself. Once it has reached the desired consistency, turn the slow cooker to the keep warm setting.
- Dippers: The best dippers for beer cheese dip is soft pretzels (whole, sticks or bites) You can find these in the freezer section at the store or sometimes in the bakery section. Other dippers that are great are granny smith apples, pretzel crackers or veggie sticks.
- You can also serve the beer cheese with corn tortilla chips.
More Cheesy Dip Recipes
- Rich and meaty, Slow Cooker Chili Cheese Dip is always a hit with chips or fries.
- With tender crab and a creamy base, Slow Cooker Crab Dip is perfect for seafood fans.
- Slow Cooker Bacon Cheeseburger Dip brings all the flavor of a classic burger in a warm, cheesy dip.
- Creamy and satisfying, Slow Cooker Bean and Cheese Dip is a simple favorite for any get-together.
- Slow Cooker Queso Chicken makes a great filling for tacos, nachos, or rice bowls with its cheesy kick.
- Full of gooey cheese and Italian seasoning, Crockpot Pizza Dip tastes just like your favorite slice
Recipe FAQs
Add any leftovers to an airtight container and store in the fridge for a couple of days. In most cases, the dip may thicken so when reheating it, you may want to add a bit more milk to help make it creamy again.
No, there may be traces of alcohol left in the dish. Don’t serve to anyone who does not drink alcohol.
Pilsner or your favorite beer is the best. Don’t use something you wouldn’t drink. If you don’t drink beer, but love beer cheese, use a very light beer such as bud light.
Slow Cooker Beer Cheese Dip Recipe
How to Video
Equipment
Ingredients
- 16 oz. cream cheese, (two 8-oz. packages)
- 8 oz. FRESH FINELY shredded sharp cheddar cheese, (8 oz. block, not preshredded bagged cheese)
- 1/2 cup beer, (I use pilsner or a light beer)
- 1/2 cup milk
- 1 tsp. garlic powder
- 1 Tbsp. dijon mustard
- 2 tsp. Worcestershire sauce
- 1/2 tsp. cayenne , (or paprika if you don't want any spice)
For serving
- pretzel bites, pita chips, kielbasa, or tortilla chips
Instructions
- Cube the cream cheese and add to the slow cooker. Add the sharp cheddar cheese, beer, milk, dijon mustard and seasonings.
- Stir.
- Place the lid on the slow cooker and cook on HIGH For 1 hour or until smooth, melty and hot. (stirring occasionally).
Sarah’s Notes
- Not sure what kind of beer to use? Pilsner or your favorite beer is the best. Don’t use something you wouldn’t drink. If you don’t drink beer, but love beer cheese, use a very light beer such as bud light.
- Alcohol does not completely cook off in the slow cooker. Keep that in mind when serving anyone who doesn’t drink alcohol, including kids.
- Add any leftovers to an airtight container and store in the fridge for a couple of days. In most cases, the dip may thicken so when reheating it, you may want to add a bit more milk to help make it creamy again.
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Do not own slow cooker, how to make without cooker?
I only test my recipes in the slow cooker, so its really hard to give advice on other cooking methods. Though you can probably do this on the stove top, be sure to stir constantly.
What is the serving size?
Are the nutrition facts for one serving or the whole recipe?
Can you use prepared mustard instea of Dijon mustard?
Yes, that will work just fine!
Can you please explain how to make this into a soup instead of a dip? Thank you so much
Here is my beer cheese soup recipe. Though, I would double or triple the cream cheese. https://www.themagicalslowcooker.com/beer-cheese-soup/
Why do I have to use an 8 oz. block of cheese, instead of using pre shredded cheese? If I double the amount of pre shredded cheese, would that work? I really don’t understand the reasoning.
Pre shredded cheese has an ingredient in it to keep it from clumping which makes for a lumpy dip. All fondue recipes warn not to use bagged cheese.
Sounds good.