Cheese-Beer Dip

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* Exported from MasterCook *

 

Cheese-Beer Dip

 

Recipe By :Betty Crocker's Slow Cooker Cookbook

Serving Size : 40 Preparation Time :0:00

Categories : Betty Crocker's Slow Cooker CB Dips & Spreads

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 16 oz package process cheese spread loaf -- (such as Velveeta)

1/2 cup beer -- (regular or non-alcoholic)

1/2 teaspoon hot pepper sauce -- (to 1 tsp)

bread cubes, pretzel nuggets, or bite-size

pieces of vegetables for dipping

 

Spray the inside of a 1 to 2/12 quart slow cooker with cooking spray.

 

Mix cheese, beer, and pepper sauce in cooker.

 

Cover and cook on high heat for 35 to 45 minutes or until cheese is melted.

Stir until cheese is smooth.

 

Scrape down the sides of the cooker with a rubber spatula to help prevent edge

of dip from scorching. Turn to low heat setting.

 

Serve with bread cubes and wood picks or fondue forks for dipping. Dip will

hold up for about 4 hours.

 

Yield:

" 2 1/2 cups "

 

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Per Serving (excluding unknown items): 58 Calories; 4g Fat (62.3% calories from

fat); 4g Protein; 2g Carbohydrate; trace Dietary Fiber; 14mg Cholesterol; 292mg

Sodium. Exchanges: 1/2 Lean Meat; 1/2 Fat; 0 Other Carbohydrates.

 

NOTES : If you want to add a little more color and zip to this dip, use process

cheese spread loaf with jalapeno peppers. You may or may not want to add the

hot pepper sauce.

 

This is the perfect cheese dip for a party because it will stay smooth for up to

4 hours -- if it lasts that long! The process cheese spread loaf not only is

easy to melt, but also doesn't curdle or separate whle standing. Just stir the

dip occasionally so that a thin film doesn't form on top.

Nutr. Assoc. : 343 0 0 0