Scale

8 ounces sharp cheddar cheese, freshly shredded

8 ounces Monterey Jack cheese, freshly shredded

8 ounces cream cheese, softened and cubed

1 cup Guinness stout

1 tablespoon cornstarch

1 teaspoon Worcestershire sauce

1 teaspoon Dijon mustard

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon smoked paprika

Salt and black pepper to taste

Cook Mode Prevent your screen from going dark

1. Shred cheddar and Monterey Jack cheese from blocks and cube the softened cream cheese.

2. In a small bowl, whisk cornstarch with 2 tablespoons of Guinness until smooth to create a slurry.

3. Add shredded cheeses and cubed cream cheese to the slow cooker.

4. Pour remaining Guinness, cornstarch slurry, Worcestershire sauce, and Dijon mustard over the cheese.

5. Sprinkle garlic powder, onion powder, and smoked paprika on top.

6. Cover and cook on LOW for 1 1/2 to 2 hours.

7. Stir halfway through cooking to help cheeses melt evenly.

8. Once fully melted, whisk thoroughly until smooth and creamy.

9. Taste and season with salt and black pepper as needed.

10. Switch slow cooker to WARM setting for serving.

11. Stir occasionally to maintain smooth texture.

12. Serve hot with pretzels, crusty bread, or sturdy chips.

Always shred cheese from blocks for smooth melting.

Cook on LOW to prevent separation or graininess.

If dip becomes too thick, stir in a splash of milk or additional beer.

Store leftovers in an airtight container in the refrigerator up to 4 days.

Reheat gently on stovetop or microwave, stirring frequently.