BEER DIP
Ranch dressing mix flavors this easy dip packed with shredded cheese. It's perfect paired with pretzels. Be forewarned, though-it's hard to stop eating once you've started! The beer cheese dip can be made with any type of beer, including nonalcoholic. I've taken it to many parties and I am always asked for the recipe. -Michelle Long, New Castle, Colorado
Provided by Taste of Home
Categories Appetizers
Time 5m
Yield 3-1/2 cups.
Number Of Ingredients 5
Steps:
- In a large bowl, beat the cream cheese, beer and dressing mix until smooth. Stir in cheddar cheese. Serve with pretzels.
Nutrition Facts : Calories 89 calories, Fat 8g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 177mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
CHEDDAR BEER DIP WITH SAUSAGE
This hearty, tangy dip from Diane Phillips' cookbook, "You've Got it Made," goes well with bread, tortilla chips, pretzels or sturdy crackers. This recipe can be made and refrigerated up to three days ahead.
Provided by CookingONTheSide
Categories Pork
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Lightly coat a 1-quart baking dish with cooking spray.
- In a medium saucepan over medium-high heat, melt the butter.
- Add the onion and saute for 2 minutes, or until the onion begins to soften.
- Add the sausage and cook until cooked through, about 8-10 minutes.
- Drain away and discard any fat.
- Add the mustard, cream cheese and beer, then stir until the cream cheese has melted.
- Remove the pan from the heat and stir in cheddar cheese, a handful at a time, until it is all incorporated.
- Stir in the hot sauce, then transfer to the prepared baking dish.
- Let cool, then cover and refrigerate for up to three days.
- When ready to serve, preheat oven to 350 degrees F.
- While the oven heats, let the dip sit at room temperature for about 30 minutes.
- Bake the dip for about 20-25 minutes, or until bubbling.
- Serve warm.
Nutrition Facts : Calories 500.1, Fat 42, SaturatedFat 25.6, Cholesterol 130.9, Sodium 659.8, Carbohydrate 6, Fiber 0.4, Sugar 2.2, Protein 21.7
BEER CHEESE DIP
Beer cheese dip is warm, creamy, and layered with rich flavor. It's the perfect easy appetizer for the big game or your next game night.
Categories Father's Day Halloween Super Bowl appetizers comfort food snack
Time 15m
Yield 6-8 servings
Number Of Ingredients 11
Steps:
- 1. In a medium saucepan, melt the butter over medium-low heat. Add the onion and cook, stirring, until softened, 4 to 6 minutes. Gradually whisk in the flour and cook, whisking constantly, until lightly browned, about 1 minute. 2. Gradually whisk in the beer and half and half. Cook, whisking constantly, until the sauce is thickened and just begins to bubble, 5 to 7 minutes. Reduce the heat to low and gradually add the cheeses, whisking constantly, until melted and combined. Remove from the heat. 3. Whisk in the dijon mustard and the Worcestershire sauce. Garnish with chives and black pepper, if you like. Serve with pretzels; re-warm gently as needed.
CREAMY BEER-N-CHEDDAR DIP
Make and share this Creamy Beer-N-Cheddar Dip recipe from Food.com.
Provided by Wildflour
Categories High In...
Time 20m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- In bowl, combine first 4 ingredients.
- In saucepan, heat beer over low heat til warm.
- Stirring, add cheese mixture.
- Stir til melted.
- *If you can't find horseradish mustard, add 1 1/2 teaspoons each of regular mustard and horseradish.
- Serve with tortilla chips or thinly sliced french bread.
AGED-CHEDDAR AND BEER DIP
Using three kinds of cheese -- extra-sharp cheddar, Gruyere, and cream cheese -- is the key to this dip's deep flavor and perfectly gooey texture.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 25m
Yield Serves 6 to 8
Number Of Ingredients 12
Steps:
- Melt butter in a medium saucepan over medium heat. Add flour; cook, whisking, about 2 minutes. Add thyme and mustard, then gradually add beer, whisking constantly until smooth. Bring to a boil and cook 1 minute more.
- Reduce heat to medium. Add cream cheese, a piece at a time, whisking constantly until smooth. Whisk in cheddar and Gruyere, a handful at a time, until melted. Remove from heat. Add Worcestershire. Season with salt and pepper. Serve, sprinkled with pretzel crumbs, with pretzel rods and celery.
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