Crocked Beer Cheese Recipes

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OHIO-STYLE BEER CHEESE



Ohio-Style Beer Cheese image

Provided by Katie Lee Biegel

Categories     appetizer

Time 20m

Yield 2 cups

Number Of Ingredients 9

3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cloves garlic, grated
One 12-ounce bottle beer, preferably lager, at room temperature
1 tablespoon Dijon mustard
One 8-ounce block sharp Cheddar, grated
1/4 cup heavy cream
Kosher salt and freshly cracked black pepper
Soft or hard pretzels, for serving

Steps:

  • Melt the butter in a medium pot over medium heat. Whisk in the flour and saute for 1 minute. Stir in the garlic and cook for about 1 minute. Whisk in the beer and mustard and cook, stirring, for a few minutes until the mixture begins to simmer and thicken. Whisk in the grated cheese a little at a time. Once all the cheese has been added, continue to cook, whisking, until the sauce is smooth and just beginning to bubble, another 5 to 7 minutes. Whisk in the heavy cream and season with salt and pepper. Transfer to serving bowl and serve with soft or hard pretzels.

OREGON BEER CHEESE DIP



Oregon Beer Cheese Dip image

Oregon has more breweries per capita than any other state. As a result, it's no surprise this Oregon-inspired dip includes beer in the recipe! Using your favorite brew (we recommend an IPA), mixed with McCormick® Cheesy Taco Seasoning Mix and Cheddar and Swiss cheeses, it's tailgate-ready in a half an hour. Pretzels make the perfect dippers, along with crusty bread or chips.

Provided by McCormick Spice

Categories     Trusted Brands: Recipes and Tips     McCormick®

Time 15m

Yield 32

Number Of Ingredients 7

4 tablespoons butter
½ cup flour
1 (1.12 ounce) package McCormick® Cheesy Taco Seasoning Mix
1 ½ cups milk
1 cup beer, such as an IPA from an Oregon Brewery or your favorite local IPA
2 cups shredded Mexican cheese blend
2 cups shredded Swiss cheese

Steps:

  • Melt butter in large saucepan on medium heat. Sprinkle with flour and Seasoning Mix. Cook and stir 1 minute. Slowly whisk in milk and beer until smooth. Stirring constantly, cook 5 minutes or until sauce starts to thicken. Gradually whisk in cheeses until melted and smooth.
  • Transfer cheese mixture to warm fondue pot or slow cooker to keep warm, if desired.

Nutrition Facts : Calories 92.3 calories, Carbohydrate 3.4 g, Cholesterol 20 mg, Fat 6.4 g, Fiber 0.1 g, Protein 4.6 g, SaturatedFat 4.1 g, Sodium 155.2 mg, Sugar 0.7 g

GERMAN BEER CHEESE SPREAD



German Beer Cheese Spread image

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

1 pound sharp cheddar cheese, cut into 1/2-inch cubes
1 tablespoon Worcestershire sauce
1-1/2 teaspoons prepared mustard
1 small garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper
2/3 cup German beer or nonalcoholic beer
Assorted crackers or vegetables

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.

HOMEMADE PUB CHEESE



Homemade Pub Cheese image

Also known as beer cheese, a creamy spreadable cheese often found at bars and casual eateries. It's also a good item to incorporate into a charcuterie or snack board. Serving suggestions are carrots, celery, crackers, crostini, pretzels, or pita chips.

Provided by lutzflcat

Categories     Cheese Dips and Spreads

Time 15m

Yield 6

Number Of Ingredients 8

2 fluid ounces lager beer at room temperature, or more if needed
10 ounces freshly grated sharp Cheddar cheese
½ (8 ounce) package cream cheese, at room temperature
½ tablespoon Worcestershire sauce
2 teaspoons dry mustard powder (such as Colman's®)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon finely chopped fresh chives

Steps:

  • To quickly remove any carbonation, pour the room temperature beer into a bowl, and whisk occasionally for 5 to 10 minutes.
  • Combine Cheddar cheese, cream cheese, Worcestershire, mustard powder, garlic powder, and onion powder in a food processor. Pulse until the ingredients are mixed.
  • Turn food processor to high and slowly pour in beer through the feed tube; blend until smooth. If mixture is too thick, add a bit more beer to reach your desired consistency.
  • Transfer to a serving bowl and sprinkle with chopped chives. Store in the fridge, tightly covered, for up to 10 days.

Nutrition Facts : Calories 269.2 calories, Carbohydrate 2.6 g, Cholesterol 70.1 mg, Fat 22.5 g, Fiber 0.1 g, Protein 13.6 g, SaturatedFat 14.1 g, Sodium 363.3 mg, Sugar 0.7 g

CROCKED BEER CHEESE SPREAD



Crocked Beer Cheese Spread image

Make and share this Crocked Beer Cheese Spread recipe from Food.com.

Provided by KathyP53

Categories     Spreads

Time 10m

Yield 3 1/2 cups

Number Of Ingredients 7

1 1/2 lbs sharp cheddar cheese, grated
2 tablespoons Worcestershire sauce
2 garlic cloves, minced
1 teaspoon hot sauce (I like Frank's brand)
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 (12 ounce) can beer, at room temperature

Steps:

  • Blend all ingredients in a blender or food processor until a coarse puree.
  • Place in a crock and chill several hours or overnight before serving.
  • Keeps several weeks in refrigerator.

Nutrition Facts : Calories 836.8, Fat 64.4, SaturatedFat 41, Cholesterol 204.1, Sodium 1508.5, Carbohydrate 8.7, Fiber 0.1, Sugar 2, Protein 49

BEER-CHEESE DIP



Beer-Cheese Dip image

Beer and red pepper sauce dress up prepared cheese for a delightful dip that's ready in 15 minutes.

Provided by Betty Crocker Kitchens

Categories     Snack

Time 15m

Yield 20

Number Of Ingredients 4

1 loaf (16 oz. box) VELVEETA™ Original Cheese, cut into cubes
1/2 cup regular or non-alcoholic beer
1/2 to 1 teaspoon red pepper sauce
Assorted raw vegetables

Steps:

  • In 3-quart saucepan, heat cheese and beer over medium heat, stirring constantly, until cheese is melted and mixture is smooth. Stir in pepper sauce.
  • Pour cheese mixture into fondue pot or 1- to 2 1/2-quart slow cooker on low heat setting. Dip will hold up to 2 hours in slow cooker. Serve with vegetables.

Nutrition Facts : Calories 175, Carbohydrate 5 g, Cholesterol 35 mg, Fiber 0 g, Protein 10 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 920 mg

BEER-CHEESE SOUP



Beer-Cheese Soup image

Enjoy this delicious soup that's served with popcorn and made using beer and cheese - ready in 25 minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 10

2 tablespoons butter or margarine
1 small onion, chopped (1/4 cup)
1 medium stalk celery, thinly sliced (1/2 cup)
2 tablespoons all-purpose flour
1/4 teaspoon pepper
1/4 teaspoon ground mustard
1 can or bottle (12 oz) regular or nonalcoholic beer
1 cup milk
2 cups shredded Cheddar cheese (8 oz)
Popped popcorn, if desired

Steps:

  • In 2-quart saucepan, melt butter over medium heat. Cook onion and celery in butter about 2 minutes, stirring occasionally, until tender.
  • Stir in flour, pepper and mustard. Stir in beer and milk. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute; reduce heat to low.
  • Gradually stir in cheese. Heat over low heat, stirring constantly, just until cheese is melted. Sprinkle each serving with popcorn.

Nutrition Facts : Calories 350, Carbohydrate 12 g, Cholesterol 80 mg, Fat 2 1/2, Fiber 1 g, Protein 17 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 6 g, TransFat 1 g

HOT AND TANGY CROCKED BEER CHEESE



Hot and Tangy Crocked Beer Cheese image

Make and share this Hot and Tangy Crocked Beer Cheese recipe from Food.com.

Provided by southern chef in lo

Categories     Spreads

Time 10m

Yield 1 crock

Number Of Ingredients 7

1 1/2 lbs of grated cheddar cheese
2 tablespoons Worcestershire sauce
2 cloves of minced garlic
1 -2 teaspoon Tabasco sauce
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 (12 ounce) can beer, allowed to go flat

Steps:

  • Place all the ingredients in food processor and blend until a coarse puree.
  • Cut a square of plastic wrap to fit a nice, new terra cotta container or other suitable container.
  • Put inside the crock with about 5-inces of the wrap showing above the top of pot.
  • Fill with the cheese. Gather wrap and tie with a bow.
  • This keeps several weeks in the refrigerator.

Nutrition Facts : Calories 3098.8, Fat 226.1, SaturatedFat 143.6, Cholesterol 714.4, Sodium 5204.5, Carbohydrate 68, Fiber 2.7, Sugar 8.2, Protein 178.8

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Top Asked Questions

What is the best way to make cheese with beer?
In food processor, blend cheddar, cream cheese, beer, worcestershire, chili powder, mustard, red pepper, and garlic. Blend for 5 minutes, or until creamy. Add in parsley, blend 1 more minute. Pour into bowl, cover, and chill in refrigerator. Cheese will firm.
Where can I buy Crock Pot beer cheese dip?
One of the things at the top of our list is this Crock Pot Beer Cheese Dip with all the things to dip in it! We were able to pick up all the ingredients we need for this recipe at our local ALDI. They have a wide variety of high quality products, at really great prices.
How do you cook cheese dip in a crock pot?
Pour cheese mixture into fondue pot or 1- to 2 1/2-quart slow cooker on low heat setting. Dip will hold up to 2 hours in slow cooker. Serve with vegetables. Serve with a variety of bite-size dippers, including vegetables, bread cubes or pretzel nuggets.
How to make fondue with beer and cheese?
In 3-quart saucepan, heat cheese and beer over medium heat, stirring constantly, until cheese is melted and mixture is smooth. Stir in pepper sauce. Pour cheese mixture into fondue pot or 1- to 2 1/2-quart slow cooker on low heat setting.

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