Mexican Beer Cheese Dip Recipes

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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

MEXICAN BEER AND CHEESE DIP



Mexican Beer and Cheese Dip image

I haven't actually tried this yet, but since I haven't written it neatly onto a recipe card yet either, I figured I'd post it here for safe-keeping! It sounds wonderful. (Having never tried this before, I'm guessing at the prep and cook times.)

Provided by Swan Valley Tammi

Categories     High In...

Time 35m

Yield 3 1/2 cups

Number Of Ingredients 10

3 tablespoons unsalted butter
1 small onion, finely chopped
1 large garlic clove, finely chopped
2 tablespoons flour
3/4 cup mexican beer (i.e. Corona)
3/4 cup canned tomato, drained and chopped
4 ounces green chilies
3 1/2 cups grated cheddar cheese
4 ounces cream cheese
14 ounces black beans, rinsed and drained

Steps:

  • Saute onion in butter. Add garlic and cook for 30 seconds. Add flour and blend well.
  • Pour in beer and stir until smooth. Add tomatoes and chilies and cook until mixture thickens.
  • Add both cheeses and cook until bubbly.
  • Remove from heat and stir in beans before serving.

Nutrition Facts : Calories 833.7, Fat 59.3, SaturatedFat 37.4, Cholesterol 180.5, Sodium 870.8, Carbohydrate 34.4, Fiber 8.5, Sugar 4.5, Protein 40

BEER CHEESE DIP



Beer Cheese Dip image

Make and share this Beer Cheese Dip recipe from Food.com.

Provided by saraling

Categories     High In...

Time 55m

Yield 4-8 serving(s)

Number Of Ingredients 9

2 tablespoons butter
3 tablespoons flour
3/4 cup troegenator double bock beer
1/2 cup milk
1/3 cup water or 1 tablespoon water
1 1/2 cups grated smoked gouda cheese
1 cup grated sharp cheddar cheese
1/2 teaspoon Worcestershire sauce
1/2 teaspoon Dijon mustard

Steps:

  • Melt butter on low heat. Once melted, add flour and whisk smooth. Increase heat very slightly, observing and occasionally whisking while roux bubbles. Observe the initial smell, this is raw flour. Whisk occasionally and continue to smell until the scent of raw flour disappears. The importance of this step is that you want to cook the flour, but not brown it.
  • At this stage, you have 2 choices:.
  • 1. Simmer the sauce with the additional 1/3 c water for 20 minutes to fully thicken sauce and cook away alcohol from beer,.
  • Or.
  • 2. Simmer the sauce for 5 minutes with 1 Tbsp water,.
  • At the end of previous step, add Worcestershire sauce and Dijon mustard, whisk inches.
  • With heat on low/low-medium, begin whisking in cheese, at most 1/2 c at a time. Whisk until blended after each addition, then whisk occasionally until each batch is melted.
  • When all cheese is melted in, dip is ready.
  • Ideally, serve from small warming crockpot or fondue pot, or serve immediately in warm bowl or individual rammekins.

Nutrition Facts : Calories 376.6, Fat 27.9, SaturatedFat 17.8, Cholesterol 97.5, Sodium 604.6, Carbohydrate 8.9, Fiber 0.2, Sugar 1.2, Protein 19.5

CANTINA BEER-CHEESE DIP



Cantina Beer-Cheese Dip image

Ever since I found a recipe for beer cheese dip, which my husband loves, I've made it many times. Being adventurous, I wanted to make a Mexican-style version for variety. It's perfect for tailgating, even in your living room. -Patricia Harmon, Baden, Pennsylvania

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield about 3 cups.

Number Of Ingredients 12

2 cups shredded cheddar cheese
1/2 cup sour cream
1/4 cup butter, softened
1/4 cup beer
1 envelope onion soup mix
1 garlic clove, minced
1 teaspoon ground mustard
1 teaspoon Worcestershire sauce
3/4 cup chunky salsa
2 tablespoons apricot preserves
4 bacon strips, cooked and crumbled
Blue corn tortilla chips

Steps:

  • In a food processor, combine the cheese, sour cream, butter, beer, onion soup mix, garlic, mustard and Worcestershire sauce. Cover and process until smooth. Spread onto a serving plate., Combine salsa and apricot preserves. Spoon over cheese mixture. Sprinkle with bacon. Serve with tortilla chips.

Nutrition Facts :

EASY MEXI-CHEESE DIP



Easy Mexi-Cheese Dip image

This is a wonderful cheese dip for parties, or even as a meal during football games! Serve hot or cold with tortilla chips. For an excellent main dish, stir in 1 pound of cooked hamburger meat.

Provided by kyalamode

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

Time 10m

Yield 8

Number Of Ingredients 3

½ (2 pound) loaf cubed processed cheese food
1 (10.75 ounce) can condensed golden mushroom soup
1 (14.5 ounce) can diced tomatoes with green chile peppers

Steps:

  • Place cheese food in a microwave-safe dish. Stir in the soup and tomatoes.
  • Cover the dish and microwave on high for 2 minutes. Remove the dish from the microwave and stir well. Continue cooking in 1 to 2 minute increments, stirring between sessions until the cheese has melted. Serve hot or cold.

Nutrition Facts : Calories 219.3 calories, Carbohydrate 9.3 g, Cholesterol 46.9 mg, Fat 15.4 g, Fiber 0.8 g, Protein 11.4 g, SaturatedFat 8.8 g, Sodium 1191.5 mg, Sugar 4.5 g

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