Spicy Cheddar Beer Dip Recipes
SPICY CHEDDAR-BEER DIP
Make and share this Spicy Cheddar-Beer Dip recipe from Food.com.
Provided by Tonkcats
Categories High Protein
Yield 1 batch
Number Of Ingredients 7
Steps:
- Blend all ingredients at medium speed.
- Cover and refrigerate.
Nutrition Facts : Calories 1436.4, Fat 114, SaturatedFat 62.8, Cholesterol 313.5, Sodium 2823.4, Carbohydrate 24.1, Fiber 0.8, Sugar 5.8, Protein 72.2
SPICY BEER CHEESE DIP
The perfect beer cheese dip for a summer party or when friends come over for the game. This is my husband's favorite since he likes the heat. Be ready to hand out the recipe. It's our most requested! Serve with your favorite tortilla chips.
Provided by Roxanne Nelson
Time 2h25m
Yield 24
Number Of Ingredients 7
Steps:
- Beat cream cheese in a medium bowl until smooth. Add ingredients in the following order, mixing with the beater after each one: sour cream, Cheddar cheese, beer, jalapeno peppers, garlic powder, onion powder. Cover and refrigerate until flavors have blended and dip has thickened, at least 2 hours.
- Remove from the refrigerator 15 minutes before servings.
Nutrition Facts : Calories 122.2 calories, Carbohydrate 1 g, Cholesterol 32.1 mg, Fat 10.5 g, Protein 5.6 g, SaturatedFat 6.6 g, Sodium 156.4 mg, Sugar 0.1 g
CREAMY BEER-N-CHEDDAR DIP
Make and share this Creamy Beer-N-Cheddar Dip recipe from Food.com.
Provided by Wildflour
Categories High In...
Time 20m
Yield 8 serving(s)
Number Of Ingredients 6
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.
AGED-CHEDDAR AND BEER DIP
Using three kinds of cheese -- extra-sharp cheddar, Gruyere, and cream cheese -- is the key to this dip's deep flavor and perfectly gooey texture.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 25m
Yield Serves 6 to 8
Number Of Ingredients 12
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.
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- Lower the heat to medium-low, then add the cheddar cheese, cream cheese, jalapeño pepper, garlic, salt, and pepper to the mix. Stir well to combine and until the cheese is melted and incorporated into the sauce.
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