Cheddar And Bear Dip Recipes

CHEDDAR BEER CHEESE DIP RECIPE (SIP BITE GO)

Steps:

• Put a large pot on a burner set to medium heat, and add butter and flour. Stir for 30 seconds to form a roux. For newbies to cooking: a roux is a thick paste-like mixture of butter and flour. It's "done" when the mixture is lightly browned and it sticks to the back of the spoon. Once the roux is ready, add in garlic powder, fresh parsley, salt, and pepper. Stir seasonings for two minutes.
• Slowly pour the beer into the roux mixture. Whisk until it thickens, about five minutes, then add grated cheese. Whisk until cheese melts completely. Remove from heat or it will continue to thicken.
• To heat soft pretzels, preheat oven to 400 degrees. Coat soft pretzels with melted butter and salt. Bake for ~10 minutes.

AGED-CHEDDAR AND BEER DIP

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.

BEER DIP

Steps:

• In a large bowl, beat the cream cheese, beer and dressing mix until smooth. Stir in cheddar cheese. Serve with pretzels.

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.

CREAMY BEER-N-CHEDDAR DIP

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.

CHEDDAR AND BEAR DIP

Steps:

• Combine the beer, paprika, mustard and ground red pepper in a heavy, 2-qt. saucepan; stir well. Heat to a simmer over medium heat.
• Add the cheese, 1/2 cup at a time, whisking constantly in a figure-eight pattern; add the next batch of cheese only after the previous cheese has melted.
• Meanwhile, stir the water and cornstarch in a small bowl until cornstarch has dissolved; add to pan of cheese.
• Heat to a simmer, stirring constantly. Cook, stirring, until fondue has thickened, about 1-2 minutes. Add salt and pepper to taste.
• Transfer to a fondue pot or any pan with a heat source and serve with chips.
• (note) The original recipes calls for a lager-type beer so most American beers qualify and use your favorite beer. DON'T use light beer because it won't stand up to the cheese and spices.

BEER AND CREAM CHEESE DIP

Steps:

• Mix cream cheese, Cheddar cheese, beer, and ranch dressing mix together until well combined. Cover and chill in the refrigerator for at least 3 hours, or overnight.

BEER & CHEDDAR FONDUE

Steps:

• In a large bowl, combine cheese and flour. In a small saucepan, heat the beer, garlic, mustard and pepper over medium heat until bubbles form around sides of pan., Reduce heat to medium-low; add a handful of cheese mixture. Stir constantly, using a figure-8 motion, until almost completely melted. Continue adding cheese mixture, 1 handful at a time, allowing cheese to almost completely melt between additions. Keep warm. Serve with radishes, sliced apples and breadsticks.