This easy beer cheese dip is made with Velveeta and your favorite beer. It has a rich, creamy flavor! Add your favorite veggies and breadsticks for a delicious party dip.
Heat a medium sauce pan (I used a cast iron skillet) over low heat. Let this heat up for 1-2 minutes. While this is heating, cut the Velveeta cheese into cubes.
Add the Velveeta to the pan and stir constantly to prevent the cheese from burning.
Once the cheese has melted a little over halfway, add the minced garlic and stir until the cheese is smooth.
Add the beer, Rotel, and mustard. Let it bubble for about 5-7 minutes. Keep stirring.
If the sauce is too runny, mix 1 tablespoon of cornstarch or arrowroot powder with 2 tablespoons of water in a separate bowl. Then add to the dip. It will thicken right up.
Top with cilantro for garnish. Serve with chips, pretzels, and veggies.
Notes
When you're melting the Velveeta, remember that every stove is different. Cook at a low or medium-low heat, slow and steady.
Beer Cheese Runny?
If you have a heavy hand while pouring the beer and find that the cheese dip is too runny, mix together 1 tablespoon of cornstarch or arrowroot powder and 2 tablespoons of water. Then add it to the dip and stir.