Beer Cheese Dip Warm Recipes

BEER CHEESE DIP

Beer Cheese Dip image

This easy beer cheese dip is great served hot, warm, or even cold with soft pretzels, tortilla chips, or fresh veggies!

Provided by Holly Nilsson

Time 22m

Number Of Ingredients 11

Ingredients

¼ cup butter
¼ cup flour
½ teaspoon onion powder
½ teaspoon garlic powder
⅛ teaspoon cayenne pepper
1 cup milk
⅔ cup beer (I used Budweiser)
1 teaspoon dijon mustard
1 teaspoon Worcestershire sauce
2 cups sharp cheddar (shredded)
1 cup gruyere ( or swiss cheese, shredded)

Steps:

Melt butter, flour, onion powder, garlic powder, and cayenne pepper over medium heat in a saucepan. Cook 1 minute.
Stir in milk and beer a bit at a time, whisking until smooth after each addition. Continue cooking over medium heat, add in mustard and Worcestershire, cooking sauce until thick and bubbly.
Reduce heat to low, add cheeses, and stir just until melted and smooth.
Serve warm with vegetables, tortilla chips or soft pretzels.

Nutrition Facts : Calories 180 kcal, Carbohydrate 4 g, Protein 9 g, Fat 14 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 43 mg, Sodium 207 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 5 g, ServingSize 1 serving

WARM BEER CHEESE DIP

Warm Beer Cheese Dip image

Yield Makes 2

Number Of Ingredients 5

Ingredients

6 ounces lager or amber-style beer
1 package (8 ounces) Crystal Farms Original Cream Cheese, cut into small cubes
1/4 teaspoon cayenne pepper
12 ounces Meister Salsa Jack cheese, shredded (3 cups)
Soft or hard pretzels

Steps:

Instructions Bring beer just to a boil in a saucepan over medium heat. Reduce heat to low. Simmer, uncovered, for 2 minutes. Whisk in cream cheese and cayenne pepper until smooth. Gradually stir in salsa jack until melted. Serve warm with pretzels.

CHEESE DIP WITH BEER

Cheese Dip with Beer image

This is great for football gatherings when you want to serve something hearty and filling. It gets lots of compliments. Serve with bite-size pieces of bread and vegetables.

Provided by PJ's kitchen

Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Hot Cheese Dip Recipes

Time 30m

Yield 16

Number Of Ingredients 6

Ingredients

1 (1 pound) loaf round pumpernikel rye bread
1 (8 ounce) package shredded Cheddar cheese
1 (8 ounce) package shredded mozzarella cheese
1 (8 ounce) package cream cheese, softened
1 cup beer
1 teaspoon garlic salt

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.

Nutrition Facts : Calories 218.7 calories, Carbohydrate 15 g, Cholesterol 39.1 mg, Fat 12.6 g, Fiber 1.8 g, Protein 10.5 g, SaturatedFat 7.6 g, Sodium 519.3 mg, Sugar 0.4 g

BEER CHEESE DIP (WARM)

Beer Cheese Dip (Warm) image

Great for poker parties and other friendly get togethers. Easy to make and fun to eat. I served mine with sliced french bread. Yumm... SIDE NOTE: Keep an eye on the heat, don't let the bottom burn.

Provided by littlePirate

Categories Cheese

Time 1h10m

Yield 6-12 serving(s)

Number Of Ingredients 7

Ingredients

8 ounces fat free cream cheese
8 ounces reduced-fat cream cheese
5 ounces reduced-fat feta cheese
3 cups sharp cheddar cheese (shrededded)
12 ounces of your favorite beer
1 tablespoon cumin
1 tablespoon Worcestershire sauce

Steps:

Mix all ingredients in a bowl.
Place in crockpot on high for 1 hour.
Mix from time to time.
Turn to low heat.

Nutrition Facts : Calories 382.5, Fat 26.1, SaturatedFat 16.5, Cholesterol 83.5, Sodium 700.6, Carbohydrate 8.7, Fiber 0.1, Sugar 0.8, Protein 24

BEER CHEESE DIP

Beer Cheese Dip image

Legend has it that the original beer cheese (a cold spreadable version) was born as a bar snack in Winchester, KY, in the 1930s. A warm version, served as a dip, later made its way into local haunts.

Provided by Food Network Kitchen

Categories condiment

Time 15m

Yield about 2 cups of beer cheese dip

Number Of Ingredients 9

Ingredients

6 ounces lager beer
1/2 teaspoon mustard powder
1/2 teaspoon Worcestershire sauce
4 ounces cream cheese
4 ounces Monterey jack cheese, grated
4 ounces sharp cheddar cheese, grated
Pinch cayenne
Pinch garlic powder
Kosher salt

Steps:

Bring the lager, mustard powder and Worcestershire sauce to a simmer in a small saucepan over medium heat and cook for 1 to 2 minutes, then reduce the heat to low. Add the cream cheese and cook, whisking, until melted and smooth. Gradually add handfuls of the cheeses, whisking to melt between each addition; do not let the mixture boil. Cook, whisking, until completely smooth, then add the cayenne and garlic powder and season with salt to taste. Serve warm or at room temperature; the sauce will thicken as it cools.

BEER CHEESE DIP

Beer Cheese Dip image

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

Ingredients

1/4 c. unsalted butter
1/2 c. finely chopped yellow onion
1/4 c. all-purpose flour
12 oz. IPA beer (1, 12oz can)
1/4 c. half-and-half
6 oz. shredded fontina cheese
6 oz. shredded sharp yellow cheddar cheese
1 tsp. Dijon mustard
1/2 tsp. Worcestershire sauce
Chopped chives and/or black pepper, for garnish
Pretzels, to serve

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.

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