8oz.FRESH FINELY shredded sharp cheddar cheese(8 oz. block, not preshredded bagged cheese)
1/2cupbeer(I use pilsner or a light beer)
1/2cupmilk
1tsp.garlic powder
1Tbsp.dijon mustard
2tsp.Worcestershire sauce
1/2tsp.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).
Video
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.