Before starting, ensure you have everything ready. Shred the cheddar cheese and let the cream cheese warm to room temperature. Chopping the garlic finely will ensure it disperses evenly in the dip.

Spray your Crock Pot with a bit of cooking spray or rub it with a light coat of olive oil. This helps with cleanup later and ensures that the cheese doesn’t stick.

Place the room-temperature cream cheese right into the bottom of the Crock Pot. This will serve as the base for your dip, ensuring a creamy consistency.

Next, sprinkle in the freshly shredded sharp cheddar cheese. I can’t stress enough how much better freshly shredded cheese is compared to pre-shredded varieties. It melts beautifully and adds the perfect texture.

Pour in ½ cup of your favorite lager-style beer. Look for something that’s not too bitter; you want a beer that enhances the flavor instead of overshadowing it.

Now, add the Dijon mustard, minced garlic, sea salt, and smoked paprika. These ingredients will elevate the dip with their unique flavors. Stir everything together gently to combine.

Set your Crock Pot to low and cover it. Let these ingredients meld for about 2 hours, stirring occasionally. As the cheese melts, the flavors will develop, creating that luscious consistency we crave.

Once the cheese is fully melted and the mixture is smooth, it’s time to serve! Transfer to a serving bowl (or serve straight from the Crock Pot if you’re less formal). Just be sure to keep it warm while you enjoy it!