Beer Cheese Dip
Servings: 6
Calories: 516.4kcal
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Ingredients
- 16 oz Velveeta yellow cheese cubed
- 2 cups cheddar cheese shredded
- 2 cups Jack Cheese shredded
- 6 oz beer I prefer Shriner Bock so that is what I use.
- 2 oz Hatch Chiles canned
- 2 tablespoon Dijon mustard
- 1 block Cream Cheese cubed
- 1.5 cups milk Whole
Instructions
- Using a slow cooker using low or medium heat, add all the ingredients for the gueso (except for the milk). Close the lid and cook for about 45 minutes until the cheese has softened and is almost melted.
- Once the cheese is looking good, add the milk, and using a spoon stir up the queso until all in fully incorporated.
- Close the lid and let the queso continue cooking for 20-25 more minutes, or is at your desired consistency.
- Serve as a dip with chips for your choice, or use over steaks or shrimp.
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Nutrition
Calories: 516.4kcal | Carbohydrates: 14.7g | Protein: 35.2g | Fat: 34.4g | Saturated Fat: 21g | Polyunsaturated Fat: 0.9g | Monounsaturated Fat: 6.7g | Cholesterol: 110.4mg | Sodium: 1788.7mg | Potassium: 437.9mg | Fiber: 0.4g | Sugar: 9.8g | Vitamin A: 1526IU | Vitamin C: 3.3mg | Calcium: 1064.1mg | Iron: 0.6mg
