In a greased 3-qt. slow cooker, combine cream cheese, sour cream, mustard and garlic powder until smooth. Stir in beer, cheese and all but 2 tablespoons bacon. Cook, …
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8 ounces cream cheese 2 cups shredded sharp cheddar cheese Instructions Heat the slow cooker on the high setting. To the slow cooker, add the sausage, beef stock, beer, …
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Preheat the oven to 350 F degrees. In a microwave safe bowl, add mozzarella cheese and cream cheese. Heat in microwave for 30 second intervals until the cheeses are melted and well …
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Instructions Add Beer to saucepan over medium heat, bring to simmer. Add cream cheese, whisking until melted and completely combined. Turn heat to low and add shredded cheese to the beer mixture, a cup at a time, stirring until the cheese melts and is smooth. Add a pinch or more of cayenne to taste.
Beer Cheese Dip is actually on the low carb side when it comes to dips, especially if you use a low carb beer as the only ingredients are Beer, cream cheese, shredded cheese and possibly a bit of cayenne. My aim was for this cheese dip was to be low carb and that is why it is a bit on the thinner side. (More like queso.)
Add cubed cream cheese and melt. Add beer, slowly and stirring, until fully combined with the cream cheese. Add garlic powder, smoked paprika, mustard powder and stir. Remove from heat and add cheese little by little, stirring continuously until all the cheese is fully melted.
If the dip seems a too thick, whisk in some milk 1 tablespoon at a time and if it is too thin, just add some more cheese. Keep the dip warm on a cheese fondue warmer or in a mini slow cooker. If you’ve tried this beer cheese dip recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below!