ROASTED GARLIC, BEER AND CHEESE DIP
The hoppy notes in the Weissbier cheese blend perfectly with the garlic and beer to create a addictive dip that's perfect with crackers, bread or even just a spoon.
Provided by Lizzy Swartz
Categories Appetizer
Time 1h
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 425.
- Cut the top tip of each head garlic off. As long as you expose most of the cloves, it will work fine. Place them in a piece of tin foil. Drizzle with olive oil and seal the foil. Roast in the oven for 30 minutes. Poke with a knife to make sure the coves are mushy and soft.
- Wait until these are cool! You'll end up popping the cloves out mostly with your fingers and hot oil is no funsies.
- Reduce oven temp to 350.
- In a stand mixer or bowl with a hand mixer, add the cream cheese, 1½ cups of delicious cheese, beer, salt, pepper and corn starch. Mix thoroughly. I mixed it all on high for about two minutes. This will leave some large pieces of garlic, but some of it will also combine with the other ingredients.
- Add to a baking dish, top with the remaining cheese. Bake it in the preheated oven until it is bubbly. If you want it browned on top, bake it for 20 minutes and then broil for 5 minutes. Make sure the dish you're cooking in is broil friendly.
GERMAN BEER CHEESE SPREAD
We love recipes inspired by our German heritage. This tangy spread is fantastic served alongside everything, including pretzels and pumpernickel or crackers and sausage. Choose your favorite beer-the flavor really comes through. -Angela Spengler, Tampa, Florida
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 2-1/2 cups.
Number Of Ingredients 8
Steps:
- Place cheese in a food processor; pulse until finely chopped, about 1 minute. Add Worcestershire sauce, mustard, garlic, salt and pepper. Gradually add beer while continuing to process until mixture is smooth and spreadable, about 1-1/2 minutes., Transfer to a serving bowl or gift jars. Refrigerate, covered, up to 1 week. Serve with crackers or vegetables.
Nutrition Facts : Calories 95 calories, Fat 8g fat (5g saturated fat), Cholesterol 24mg cholesterol, Sodium 187mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 6g protein.
KENTUCKY BEER CHEESE SPREAD
If you're a fan of beer and cheese like I am, you're going to enjoy this unique and super-easy cheese spread!
Provided by Chef John
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 15m
Yield 24
Number Of Ingredients 10
Steps:
- Pour beer into a bowl and whisk until beer loses its carbonation, about 30 seconds. Set aside.
- Place shredded cheese into the work bowl of a food processor; add garlic, dry mustard powder, black pepper, 1/2 teaspoon cayenne pepper, salt, hot sauce, Worcestershire sauce, and flat beer.
- Process until smooth and creamy, pulsing a few times, scraping the sides, and blending for about 2 total minutes. Taste and adjust seasoning. If adding more seasoning, pulse a few times to mix.
- Transfer cheese spread to a bowl and sprinkle with a pinch of cayenne pepper. Spread tastes best when refrigerated overnight to blend flavors, but it can be served right away if needed.
Nutrition Facts : Calories 82.1 calories, Carbohydrate 0.8 g, Cholesterol 19.9 mg, Fat 6.3 g, Protein 4.8 g, SaturatedFat 4 g, Sodium 144.1 mg, Sugar 0.1 g
CHEESE DIP WITH BEER
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
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
SMOKY GARLIC BEER CHEESE
Even though I'm a closet Easy Cheeser, I like to make my own dips and spreads, and this is my favorite cheese spread. It's good and smoky and tastes great on saltine-type crackers, whole wheat crackers, and with crunchy sesame breadsticks. Prep time includes "sitting time".
Provided by EdsGirlAngie
Categories Spreads
Time 8h
Yield 2 1/2 cups
Number Of Ingredients 8
Steps:
- In a small bowl, mix cheeses together.
- Beat in beer to make a creamy spreading consistency.
- Add garlic salt, Tabasco, Liquid Smoke and chili powder.
- Cover and chill several hours or overnight.
- Take out of refrigerator about 1/2 hour before serving.
- Garnish with crumbled cooked bacon if you wish.
Nutrition Facts : Calories 500, Fat 42, SaturatedFat 26.6, Cholesterol 132.3, Sodium 676.8, Carbohydrate 3.8, Fiber 0.4, Sugar 0.6, Protein 25.4
BEER CRACKERS TOPPED WITH GARLIC AND THREE CHEESES
Yield Serves 12 to 16
Number Of Ingredients 13
Steps:
- Place 1 1/4 cups warm water in large bowl. Sprinkle yeast and sugar over; stir to blend. Let stand until yeast dissolves, about 10 minutes. Mix in cornmeal, oil and salt.
- Add 3 cups flour to yeast mixture; stir until dough forms. Turn dough out onto floured work surface. Add remaining 1/4 cup flour; knead until dough is smooth and elastic, about 2 minutes.
- Lightly oil clean large bowl. Add dough; turn to coat. Cover with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 45 minutes.
- Punch dough down. Turn out onto floured surface; knead briefly until smooth. Return to oiled bowl; turn to coat. Cover with plastic, then kitchen towel. Let dough rise 40 minutes. Punch dough down. Turn out onto floured surface. Divide into 4 pieces. Cover with plastic; chill at least 1 hour or overnight.
- Preheat oven to 450°F. Oil 11x15-inch baking sheet. Roll out 1 dough piece to 1/8-inch-thick rectangle. Transfer to prepared baking sheet. Using fingers, gently stretch dough to edges of baking sheet. Bake until golden, puffed and crisp, about 8 minutes. Remove from oven. Top with 1/2 cup mozzarella, 1/4 cup Gorgonzola, 1/4 cup Parmesan and 1 teaspoon garlic. Return cracker to oven; bake until cheese melts and bubbles, about 4 minutes. Remove from oven. Sprinkle with 1 tablespoon each of parsley and green onions. Remove cracker from baking sheet. Cool baking sheet. Repeat with remaining dough, cheeses, garlic, parsley and onions. Break warm crackers into pieces.
BEER CHEESE SPREAD
A good snack on crackers. Eaten while watching many Super Bowls, among other occasions. I've also given it as a gift at Christmas.
Provided by echo echo
Categories Spreads
Time 10m
Yield 1 quart
Number Of Ingredients 6
Steps:
- Grate the cheeses finely.
- Mix the cheeses with the garlic, dry mustard and Worcestershire.
- Gradually beat in the beer until the mixture is well blended and of spreading consistency.
- Store in a covered container in the refrigerator.
- Serve at room temperature.
DIY GARLIC HERB CHEESE WHEELS
Use your favorite cream cheese and a few simple ingredients to quickly whip up a homemade spread inspired by the popular soft French cheese, Boursin. This easy recipe takes just a few minutes to prep and is perfect for serving as an appetizer, on a cheese board or enjoying as a snack during your next TV binge.
Provided by Alejandra Ramos
Categories appetizer
Time 4h10m
Yield Two 3-inch cheese wheels
Number Of Ingredients 9
Steps:
- Combine the cream cheese, butter, garlic, black pepper, white pepper if using and salt in a food processor and process until smooth and evenly combined, about 1 minute. Add the chives and parsley leaves and pulse just until the herbs are evenly distributed.
- Line two 4-ounce ramekins with plastic wrap, allowing some overhang all around. Divide the cheese mixture between the ramekins, packing it in firmly. Cover the top with the overhanging plastic wrap and refrigerate for at least 4 hours and up to 3 days.
- When ready to serve, unwrap the top of the plastic and invert a ramekin onto a plate. Remove the ramekin and plastic wrap to reveal the wheel of cheese. Repeat with the second ramekin or refrigerate in an airtight container for up to 1 week. Serve with crackers or bread.
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