Beer Cheese Dip

Course: Appetizers, Side Dishes, Snacks

Cuisine: American

Prep Time: 15

Cook Time: 1 10

Total Time: 1 25

Servings:

Calories: 516.4kcal

Rich and creamy Beer Cheese Dip made with cheddar, Jack cheese, Hatch chiles, Dijon mustard, and your favorite beer. Easy to make in the slow cooker and great with chips, steak, or shrimp.

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Ingredients

16 ounces Velveeta yellow cheese cubed
2 cups shredded cheddar cheese
2 cups shredded Monterey Jack cheese
6 ounces beer — I prefer Shiner Bock so that is what I use
2 ounces canned Hatch chiles
2 tablespoons Dijon mustard
1 package cream cheese cubed
1½ cups whole milk

Instructions

Using a slow cooker set to low or medium heat, add the Velveeta, cheddar cheese, Jack cheese, beer, Hatch chiles, Dijon mustard, and cubed cream cheese. Do not add the milk yet.
Cover and cook for about 45 minutes, or until the cheeses have softened and are almost completely melted.
Add the milk and stir well until everything is fully incorporated and the queso is smooth and creamy.
Cover and continue cooking for another 20–25 minutes, or until the queso reaches your desired consistency.
Serve warm with chips or your favorite dippers. The beer cheese can also be served over steaks, shrimp, or other dishes.

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