Beer Cheese Dip

This hot beer cheese dip is perfect for football parties! Serve it in your slow cooker or fondue pot to keep it bubbling hot. Some bread chunks, apple slices, chips and carrots are the perfect dippers for this dip.

Course Appetizers

Cuisine American

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 352kcal

Author Jenny Bullistron

Ingredients

½ teaspoon extra virgin olive oil
1 tablespoon finely minced shallot
1 teaspoon finely minced garlic
12 ounces beer lager or pilsner
8 ounces cream cheese
2 cups shredded sharp cheddar cheese
2 cups shredded mild cheddar cheese

To Garnish

Green Onion
Shredded Cheese

US Customary - Metric

Instructions

In a medium pot, heat the extra virgin olive oil over medium heat. When hot, add the shallot and garlic and cooking for 1 minute, stirring frequently.
Add the beer and bring to a boil. Lower the heat to medium low and slowly add the cream cheese. Stir constantly until the cream cheese has melted.
Then slowly add the sharp and mild cheddar cheese, stirring until melted. Serve immediately or keep warm in a slow cooker.

Notes

To keep this dip warm, transfer cooked dip to a small slow cooker or a fondue pot. Serve with bread chunks, apple slices, chips or carrots.

You can substitute the minced shallot with diced onion and a pinch of garlic powder.

Nutrition