Ok before you get started, if you have a larger crock pot, double this, even triple this recipe. Y’all want the crock pot 1/2 to 3/4 full so as not to burn the ingredients.
Now let’s talk about the 2 most important ingredients.
First the cheese: Understand this: No matter how bad you want to use it, this recipe needs processed cheese blocks. Velveeta, generic, or government but, make sure it is processed. Shredded cheese may taste better, but, it will end up as a clumpy mess.
Second, the beer: You can experiment, but, I would suggest a cheap lager for a milder cheese like Budweiser or PBR. I wouldn’t go light. For a deeper flavor a good stout will do. I can’t speak on using an IPA, as I am not a huge fan, just know it will take on the extra hops.
Now the recipe:
- 1/2 Cup Beer
- 1 pound processed cheese cubed
- 1/4 tablespoon of Tobasco
- Suitable dipping materials: pretzel sticks, veggies, chips, tortilla chips,mushrooms etc.
- For a different taste ground rosemary or crushed roasted garlic will suffice nicely
Lightly spray your 1-2 quart crock pot with a cooking spray. Put ingredients in crock pot and heat on high for 40 minutes or so. Once ingredients are melted stir until smooth and scrape the sides with a rubber spatula. Turn down to low or warm. Serve.
FYI: To keep condensation from the lid from breaking down your dip, place a light towel between it and the cheese dip.