Best Beer Cheese Dip Recipes

CHEESE DIP WITH BEER

Steps:

• Cut a large hole in the top of the loaf of bread to form a bowl; set onto a serving platter.
• Melt the cream cheese in a large saucepan over medium heat; stir in the Cheddar cheese, mozzarella cheese, beer, and garlic salt; heat, stirring continually, until all the cheese is melted; pour the hot cheese mixture into the bread bowl.

BEER CHEESE PRETZEL DIP

Steps:

• In a bowl, mash the cream cheese with the ranch dressing mix until thoroughly combined, then stir in the Cheddar cheese. Mix in beer, 1 tablespoon at a time, until you reach the desired consistency (add more for a thinner dip). Stir in the seasoned salt and cayenne pepper. Refrigerate until thoroughly chilled, at least 1 hour.

SPICY BEER CHEESE DIP

Steps:

• Beat cream cheese in a medium bowl until smooth. Add ingredients in the following order, mixing with the beater after each one: sour cream, Cheddar cheese, beer, jalapeno peppers, garlic powder, onion powder. Cover and refrigerate until flavors have blended and dip has thickened, at least 2 hours.
• Remove from the refrigerator 15 minutes before servings.

BEER CHEESE DIP

Steps:

• Rub inside of 3-quart saucepan with cut sides of garlic; discard garlic. Add butter to saucepan; melt over low heat. Stir in flour; cook 2 minutes, stirring constantly. Stir in beer. Increase heat to medium-high; heat to boiling. Boil 2 to 3 minutes, stirring constantly, until mixture is thick and smooth.
• Reduce heat to low. Add cheese, about 1/2 cup at a time, stirring until cheese is melted and mixture is smooth.
• Transfer cheese mixture to fondue pot. Immediately place fondue pot over flame. Serve with dippers. Garnish dip with onions.

BEER CHEESE DIP

Steps:

• Combine Cheddar cheese, cream cheese and Hidden Valley® Original Ranch® Dips Mix in medium bowl. Gradually stir in beer until mixture reaches desired consistency. Garnish with green onion and additional Cheddar cheese. Serve with pretzels or vegetable pieces.;

BEER CHEESE PRETZEL AND DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, mix the hot bread roll mix with yeast and Cheddar cheese.
• In a microwave or small saucepan, heat the beer to almost boiling. Stir beer and egg into the flour mixture and knead 5 minutes. Allow the dough to rest 5 minutes, then roll into desired shape. Sprinkle with kosher salt.
• Bake 25 minutes in the preheated oven, or until golden brown.
• In a food processor, blend the cream cheese, processed cheese, garlic powder and room temperature beer. Refrigerate until serving with the baked dough.

HOMEMADE PRETZELS WITH BEER-CHEESE DIP

Steps:

• Add warm water to sugar, yeast and 1 Tbsp. butter in small bowl; stir. Let stand 5 min. or until foamy.
• Use pulsing action of food processor to process bread flour and 1/2 tsp. salt just until blended. Add yeast mixture; process 1 min. or until mixture is well blended and forms ball that pulls away from side of container.
• Transfer dough to medium bowl sprayed with cooking spray; turn dough over. Cover with plastic wrap. Let rise in warm place 30 min. or until doubled in size.
• Punch down dough. Divide into 24 equal pieces. Roll each dough piece into 18-inch-long rope. Fold each rope in half, then twist slightly; pinch ends together to seal. Place 12 twists on each of 2 baking sheets sprayed with cooking spray.
• Heat oven to 425ºF. Place racks on lowest and highest positions in oven. Fill Dutch oven with 2-1/2 qt. (10 cups) water. Add baking soda; stir until dissolved. Bring water just to simmer. Carefully add 6 pretzel twists, 1 at a time, to hot water; cook 1-1/2 min. or until pretzels start to puff, turning after 45 sec. Remove from water with slotted spatula; return to baking sheet. Repeat with remaining pretzel twists using both baking sheets. Sprinkle with remaining salt. Place 1 baking sheet on each oven rack.
• Bake 13 to 14 min. or until pretzels are lightly browned, switching baking sheets on oven racks after 7 min. Transfer pretzels to wire racks. Melt 2 Tbsp. of the remaining butter; brush onto pretzels.
• Melt remaining butter in medium saucepan on low heat. Whisk in flour; cook and stir 1 min. Gradually stir in milk, then beer; cook and stir 2 to 3 min. or until thickened. Stir in mustard. Add shredded cheese and VELVEETA; cook 3 to 5 min. or until completely melted, stirring frequently.
• Serve with the pretzels.

BEER-CHEESE DIP

Steps:

• In 3-quart saucepan, heat cheese and beer over medium heat, stirring constantly, until cheese is melted and mixture is smooth. Stir in pepper sauce.
• Pour cheese mixture into fondue pot or 1- to 2 1/2-quart slow cooker on low heat setting. Dip will hold up to 2 hours in slow cooker. Serve with vegetables.

BEER-CHEESE DIP

Steps:

• Beat cream cheese, dressing and beer in medium bowl with mixer until blended.
• Stir in cheddar and onions.
• Refrigerate several hours or until chilled.

BEER PRETZELS WITH BEER CHEESE DIP RECIPE BY TASTY

Steps:

• Cut rind off soft cheeses while they are still chilled, then cut into cubes.
• Blend cheeses with cream cheese with a fork then add the beer, spices, and diced onion and mix again. When well incorporated, stir in salt & pepper to taste. Chill.
• Take pizza dough out of package and roll into a ball. In a large bowl, add beer and flour to the dough and mix with hands until firm and not sticky. Add more flour if needed.
• Rip off a piece of dough and roll it into a 6-inch (15 cm) long log.
• To form the pretzel, pull the ends of the log to the top of the circle. Twist the ends around each other once and bring them down to meet the bottom of the circle. Then transfer to a baking sheet. Repeat until all dough is used. Chill pretzels in the fridge for 20 minutes.
• Preheat oven to 425˚F (220˚C).
• Bring the water to a boil in a medium pot. Add the baking soda to the water and immediately add pretzels.
• Boil for 20-30 seconds, then take out and place on a baking sheet lined with parchment paper.
• Brush egg wash onto the top of each pretzel, then top with coarse salt.
• Bake for 15-20 minutes or until deep brown.
• Before serving the beer cheese, garnish with sliced red onion, if desired. Cheese mixture can be used as dip or spread.
• Enjoy!

COLD BEER CHEESE DIP WITH WONTON CHIPS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Mix cream cheese, Cheddar cheese, beer, ranch dip mix, and Worcestershire sauce together in a bowl until well blended.
• Spray cooking spray into wonton wrappers and place them on a baking sheet.
• Bake wrappers in the the preheated oven until chips are crispy, about 4 minutes. Serve chips with dip.

BEER CHEESE DIP FROM SNACK FACTORY®

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly spray a glass baking dish with non-stick cooking spray.
• Place shredded cheese, softened cream cheese, garlic cloves, and beer in a food processor. Process until combined and smooth. Add cornstarch and a dash of paprika; process a little more to combine. Spread mixture in prepared baking dish.
• Bake in preheated oven until bubbling, about 35 minutes. Serve with Snack Factory® Pretzel Crisps®.

WISCONSIN BRAT & BEER CHEESE DIP

Steps:

• Preheat oven to 350 degrees F. Cook and crumble sausage in large skillet on medium-high heat until browned. Drain fat. Remove from skillet. Set aside.
• Melt butter in same large skillet on medium heat. Sprinkle with flour. Cook and stir 1 minute. Gradually stir in milk, beer and Gravy Mix with whisk until smooth. Stirring constantly, bring to boil. Reduce heat and simmer 5 minutes or until sauce starts to thicken. Gradually stir in shredded cheese until melted and smooth. Stir in cooked sausage. Spoon into 9-inch glass pie plate. Sprinkle with cheese curds.
• Bake 15 minutes or until cheese melts. Serve with soft pretzel bites or pretzel chips.

JALAPENO BEER CHEESE DIP

Steps:

• Preheat the broiler.
• Toss the Monterey jack and Cheddar cheeses together in a small bowl.
• Heat the oil in a medium cast-iron or ovenproof skillet over medium-high heat. Add the scallions, jalapeno and a pinch of salt and cook, stirring, until tender, about 3 minutes. Add the tomato and cook, stirring, until soft, about 1 minute. Add the beer and cook until all the liquid has evaporated, about 7 minutes. Remove the skillet from the heat. Add the cheese mixture to the skillet and stir once or twice to combine.
• Put the skillet under the broiler and broil until the cheese is melted, bubbling and lightly browned on top, 2 to 3 minutes. Serve hot with warm tortillas or tortilla chips.

BEER CHEESE DIP RECIPE - (3.3/5)

Steps:

• Blend all ingredients Serve with chunks of Rye or Pumpernickel bread

BUFFALO CHICKEN BEER CHEESE DIP

Steps:

• Heat oven to 350°F.
• In large microwavable bowl, microwave cream cheese, sour cream, sauce, beer and seasoning mix uncovered on High 1 minute. Stir well. Add chicken and cheeses; stir. Spread in ungreased 8-inch square (2-quart) baking dish. Sprinkle bread crumbs on top.
• Bake about 20 minutes or until hot and bubbly.

MEXICAN BEER AND CHEESE DIP

Steps:

• Saute onion in butter. Add garlic and cook for 30 seconds. Add flour and blend well.
• Pour in beer and stir until smooth. Add tomatoes and chilies and cook until mixture thickens.
• Add both cheeses and cook until bubbly.
• Remove from heat and stir in beans before serving.

OREGON BEER CHEESE DIP

Steps:

• Melt butter in large saucepan on medium heat. Sprinkle with flour and Seasoning Mix. Cook and stir 1 minute. Slowly whisk in milk and beer until smooth. Stirring constantly, cook 5 minutes or until sauce starts to thicken. Gradually whisk in cheeses until melted and smooth.
• Transfer cheese mixture to warm fondue pot or slow cooker to keep warm, if desired.

CALHOUN'S BEER CHEESE DIP

Steps:

• 1. Cut white American cheese into small pieces. Place in top portion of double boiler along with milk. Heat until cheese is melted. Mix well with a wire whip.
• 2. Place beer, Worcestershire sauce, dry mustard, Dijon mustard and Tabasco in small mixing bowl. Mix until completely blended. Add ingredients to melted cheese.
• 3. Blend well with wire whip and place in oven-proof dish. Bake at 350° until very hot (about 20 minutes). Or, place in a very small crock pot on low power to serve hot.
• 4. Serve with crispy garlic toast, tortilla chips, or hot soft pretzels.

CHEESE-BEER DIP

Steps:

• Put all ingredients in saucepan and melt cheese over low-medium heat.
• Remove center of bread loaf and cut into bite size pieces.
• Pour melted Cheese dip into bread bowl.
• Enjoy!