Quick Easy Irish Beer Cheese Dip Recipes

IRISH PUB CHEESE RECIPE

Steps:

• Break the cheddar into chunks and place in the food processor. Pulse to break the cheddar up into small pieces.
• Add the cream cheese, beer, garlic, ground mustard, and paprika. Puree until completely smooth. Scrape the sides of the bowl and puree again if needed. Serve with pita chips, bread, crackers, veggies, or apple slices.

BEER CHEESE DIP

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.

SUPER EASY BEER CHEESE DIP

Steps:

• In a medium-size saucepan over medium-high heat, add the butter and melt. Whisk in the flour and slowly whisk in the milk. Whisk in the beer.
• Add in the cheese and mix until cheese is melted.
• Add in the paprika, garlic, and dijon mustard and whisk until it is desired consistency.

BEER CHEESE DIP

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.

GUINNESS® BEER CHEESE DIP

Steps:

• Heat cheese in slow cooker on High until melted, about 20 minutes.
• Stir beer, salsa, Worcestershire sauce, chili powder, onion powder, and cayenne pepper into cheese until smooth and heated through, stirring frequently, about 10 minutes.

IRISH BEER CHEESE PUFFS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with a silicone liner (such as Silpat®).
• Combine butter, beer, salt, and sugar in a saucepan over medium-high heat. Let butter melt and bring to a simmer. Add flour all at once and stir with a wooden spoon until it all comes together, about 30 seconds. Continue to cook and stir until the dough dries out a bit and starts sticking to the bottom of the pan, another minute or so. Turn off the heat and continue stirring for another 1 to 2 minutes, scraping as much off the bottom of the pan as you can.
• Transfer dough into a bowl. Add one egg and whisk it into a bit of the hot dough. Keep whisking in more dough until incorporated. Repeat with remaining egg, cleaning out the whisk as needed, until well combined and dough is sticky.
• Add ¾ cup Cheddar cheese and cayenne and stir until incorporated.
• Scoop 12 rounded tablespoons of dough onto the prepared baking sheet. Press a little Cheddar on the tops and sides of each puff.
• Bake in the center of the preheated oven until nicely puffed and beautifully browned, about 25 minutes. Turn off the oven and crack the door; let cheese puffs cool, undisturbed, for 30 minutes.
• Meanwhile, make the spread: Heat olive oil in a pan over medium heat. Add leek and ½ teaspoon salt; cook and stir until just barely tender, 7 to 10 minutes, adding a splash of water every few minutes to prevent browning.
• Stir in green onions and sauté briefly for 1 to 2 minutes. Transfer leek-onion mixture to a bowl and let cool for 5 to 10 minutes.
• Add lemon juice and mascarpone cheese and mix until well combined. Season with salt and pepper to taste. Refrigerate until cheese puffs have finished cooling.
• Serve cheese puffs with spread.