Best Stout Cheddar Cheese Dip Recipes

GUINNESS® BEER CHEESE DIP

Steps:

• Heat cheese in slow cooker on High until melted, about 20 minutes.
• Stir beer, salsa, Worcestershire sauce, chili powder, onion powder, and cayenne pepper into cheese until smooth and heated through, stirring frequently, about 10 minutes.

LEEK-AND-CHEDDAR DIP

Steps:

• Preheat oven to 400 degrees, with rack in upper third. In a large skillet, melt butter over medium. Add leek; season with salt and cook until tender and slightly caramelized, about 12 minutes. Transfer mixture to a large bowl and add cheddar, Neufchatel cheese, mayonnaise, and stout; mix until smooth. Transfer to a 1-quart baking dish and bake until bubbling and browned on top, 18 to 20 minutes. Serve with mini pumpernickel toasts or crackers.

CHEDDAR LEEK DIP

Steps:

• Preheat oven to 400°F. In a large skillet, melt butter over medium heat. Add leek, season with salt and cook until tender, about 12 minutes.
• In a large bowl, mix together cheddar, cream cheese, mayo, stout, hot sauce, and cooked leeks. Mix until smooth. Transfer to a 1-quart baking dish and bake until bubbling and browned on top, about 18 to 20 minutes.
• Serve with crackers or mini-toasts. (Pictured is multi-grain french bread, toasted.)

CHEDDAR CHEESE DIP

Steps:

• Grate the cheddar cheese while very chilled, but then let the grated cheese get back to room temperature. In the bowl of a food processor, whirl the cheese, butter, mustard, sherry and cayenne pepper until smooth and creamy
• Transfer to a mixing bowl, cover and refrigerate until needed. (You can do 2 weeks before serving.) Remove from refrigerator 1 hour before serving; fold in the nuts and repack into four 1 cup ramekins of crocks. Dust with chives for garnish
• Serve with crackers, or a crunchy vegetable like celery or fennel or jicama.

TAREK'S IRISH STOUT FONDUE

Steps:

• Combine white Cheddar cheese, Swiss cheese, Parmesan cheese, and cornstarch together in a bowl; set aside.
• Stir Irish stout beer, steak sauce, Worcestershire sauce, garlic powder, hot pepper sauce, and mustard powder together in a fondue pot; set heat under fondue pot to medium.
• Stir cheese mixture, 1/2 cup at a time, into stout beer mixture in fondue pot until cheese is completely melted and the fondue is thick and smooth. Do not let the fondue boil.
• Season with black pepper to taste.

IRISH CHEDDAR AND STOUT FONDUE

Steps:

• Steam all vegetables until tender, about 15 minutes. Arrange vegetables and apples around edge of large platter.
• Meanwhile, toss cheese with flour in large bowl. Bring 3/4 cup stout, juice concentrate, and mustard to simmer in large saucepan over medium heat. Gradually add cheese mixture, stirring constantly, until cheese is melted and smooth, thinning with more stout, if desired. Season to taste with salt and pepper. Transfer fondue to bowl. Place in center of platter with vegetables.

STOUT CHEDDAR CHEESE DIP

Steps:

• In a medium sauce pan, melt butter.
• Add flour to melted butter and cook for five minutes, stirring constantly.
• Whisk in heavy cream and then whisk in beer.
• Add onion, dry mustard, Worcestershire sauce, salt and pepper. Whisk together.
• Slowly add in cheese about a half cup at a time, whisking together each time.
• Add in bay leaf and let thicken over very low heat.
• Serve with large pretzels. Otis Spunkmeyer has some very good pretzels that you just warm up in the oven for a few minutes. If you are feeling adventurous, you could make your own pretzels.