Cantina Beer Cheese Dip Recipes

CANTINA BEER-CHEESE DIP

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.

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.

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.

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.