Crockpot Guinness Beer Cheese Dip
This crockpot guinness beer cheese dip is thick, tangy and a little bitter in the best way, the kind of dip you hover over at a party. The slow cooker melts sharp cheddar and cream cheese into a smooth pool with stout beer, mustard and garlic. Serve it with soft pretzels and watch it vanish.
Crockpot Guinness Beer Cheese Dip
Course: AppetizerDifficulty: Easy12
servings15
minutes2
hoursCream cheese, sharp cheddar and stout beer melt together in the slow cooker with mustard and garlic. The dip stays smooth and warm for hours on the WARM setting.
Ingredients
16 oz block cream cheese, cubed and softened
4 cups shredded sharp cheddar cheese, from a block (about 16 oz)
1 cup shredded Gruyere or Monterey Jack cheese
3/4 cup Guinness or other stout beer
2 tbsp Dijon mustard
1 tbsp Worcestershire sauce
3 cloves garlic, minced
1 tsp smoked paprika
1/2 tsp onion powder
1/4 tsp cayenne pepper
2 tbsp cornstarch
2 green onions, sliced
Soft pretzels, bread cubes and apple slices, for dipping
Directions
- Grate the cheeses yourself from blocks and toss the cheddar and Gruyere with the cornstarch in a large bowl. This keeps the dip smooth.
- Lightly grease a 3 to 4 quart slow cooker.
- Add the cream cheese cubes to the bottom of the cooker.
- Layer the cheese and cornstarch mixture on top, followed by the mustard, Worcestershire, garlic, paprika, onion powder and cayenne.
- Pour the beer evenly over the cheese. Do not stir yet.
- Cover and cook on LOW for 1 1/2 to 2 hours, stirring once after the first hour, until the cheese is mostly melted.
- Whisk the dip vigorously until smooth. If it looks too thick, whisk in a splash of beer or milk, one tablespoon at a time.
- Cover again for 10 minutes so the flavors blend.
- Taste and adjust the seasoning with a little salt or cayenne.
- Switch to WARM, top with green onions and serve with pretzels, bread and apple slices.
Notes
- Any stout, porter or amber ale works. Use a non-alcoholic stout if needed. The alcohol mostly cooks off, but traces remain. Stir often when serving. Refrigerate leftovers for 4 days and reheat in a small pot with a splash of milk. Freezing is not recommended since cheese dips split.
Why this dip works in a slow cooker
Cheese dips scorch on a stovetop and turn oily in a microwave. The slow cooker melts everything slowly and holds it at a perfect serving temperature for hours, so the dip stays smooth from the first scoop to the last.
The stout adds a toasty, slightly bitter note that balances the richness of the cheddar and cream cheese. It tastes like pub fare, with a deeper flavor than a plain cheese dip because the beer cooks into the cheese rather than sitting on top. That also makes it a good party tool. Plug it in, set it to WARM, and the host spends time with guests instead of reheating dip.
Ingredient notes
Sharp cheddar: Choose a good aged block and grate it yourself. Bagged shredded cheese has starch that makes the dip grainy.
Cream cheese: Use the full-fat block, not the whipped tub. It gives the dip body so it clings to a pretzel.
Stout beer: Guinness is the classic choice, but any stout works. It should be cold from the fridge but not flat.
Dijon mustard: It gives the dip a sharp bite that stands up to the beer.
Cornstarch: A little bit tossed with the cheese keeps the dip from splitting as it heats. Gruyere: A little bit adds a nutty flavor that makes the dip taste more interesting than cheddar alone. Monterey Jack is a milder, meltier stand-in.
Tips for a smooth dip
Keep the heat low: The most common mistake is using HIGH. Cheese separates when it gets too hot and the dip turns greasy. LOW and patience give a smooth result.
Shred your own cheese: It takes five minutes and makes the biggest difference in texture. Packaged shreds are coated to keep them from clumping.
Whisk, do not stir: A whisk breaks up the cream cheese and brings the dip together. Whisk again every time you refill the dipping tray. Warm your cream cheese before it goes in. Cold cream cheese melts slowly and can leave small lumps that are hard to whisk out later on.
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Swaps and variations
For a spicy dip, add chopped jalapenos or a spoonful of hot sauce. For a bacon version, stir in a half cup of crumbled crisp bacon. For a nonalcoholic dip, use beef broth with a teaspoon of molasses to mimic stout.
Pre-shredded cheese is the one swap that does not work. It stays clumpy and the dip turns mealy no matter how long you whisk. For an Irish pub style, stir in a handful of chopped corned beef and serve with rye bread. For a smoky version, use smoked cheddar for half of the cheddar. A teaspoon of hot sauce at the end adds a bright tang.
What to serve with it
Warm soft pretzels are the classic partner. Also set out bread cubes, apple slices, roasted potatoes, smoked sausage bites and raw vegetables. A bowl of grainy mustard on the side makes everything taste a little better. If the dip tastes too bitter, a teaspoon of honey stirred in will smooth the edge without making it sweet.
Storing and reheating
Cool the dip and refrigerate in an airtight container for up to 4 days. It firms up when cold.
Reheat in a small saucepan over low heat or in the slow cooker on LOW, whisking in a splash of milk or beer until smooth. Cheese dips do not freeze well because the texture splits, so make only what you will eat.
Crockpot Guinness Beer Cheese Dip at a glance
- Prep time: 15 minutes
- Cooking time: 2 hours
- Servings: 12 servings
- Ingredients: 13, led by block cream cheese, shredded sharp cheddar cheese, shredded Gruyere or Monterey Jack cheese, Guinness or other stout beer
Tips for Crockpot Guinness Beer Cheese Dip
Any stout, porter or amber ale works. Use a non-alcoholic stout if needed. The alcohol mostly cooks off, but traces remain. Stir often when serving. Refrigerate leftovers for 4 days and reheat in a small pot with a splash of milk. Freezing is not recommended since cheese dips split.
Crockpot Guinness Beer Cheese Dip FAQ
How long does Crockpot Guinness Beer Cheese Dip take?
Crockpot Guinness Beer Cheese Dip takes 2 hours of cooking after 15 minutes of prep.
How many people does Crockpot Guinness Beer Cheese Dip serve?
This recipe makes 12 servings.
What do I need to make Crockpot Guinness Beer Cheese Dip?
13 ingredients, led by block cream cheese, shredded sharp cheddar cheese, shredded Gruyere or Monterey Jack cheese, Guinness or other stout beer. Amounts are in the recipe card above.
