CHEDDAR BEER CHEESE DIP RECIPE (SIP BITE GO)
Steps:
- Put a large pot on a burner set to medium heat, and add butter and flour. Stir for 30 seconds to form a roux. For newbies to cooking: a roux is a thick paste-like mixture of butter and flour. It's "done" when the mixture is lightly browned and it sticks to the back of the spoon. Once the roux is ready, add in garlic powder, fresh parsley, salt, and pepper. Stir seasonings for two minutes.
- Slowly pour the beer into the roux mixture. Whisk until it thickens, about five minutes, then add grated cheese. Whisk until cheese melts completely. Remove from heat or it will continue to thicken.
- To heat soft pretzels, preheat oven to 400 degrees. Coat soft pretzels with melted butter and salt. Bake for ~10 minutes.
Nutrition Facts : Calories 207 kcal, Carbohydrate 6 g, Protein 7 g, Fat 15 g, SaturatedFat 9 g, Cholesterol 44 mg, Sodium 520 mg, ServingSize 1 serving
CHEESE DIP WITH BEER
This is great for football gatherings when you want to serve something hearty and filling. It gets lots of compliments. Serve with bite-size pieces of bread and vegetables.
Provided by PJ's kitchen
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Hot Cheese Dip Recipes
Time 30m
Yield 16
Number Of Ingredients 6
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.
Nutrition Facts : Calories 218.7 calories, Carbohydrate 15 g, Cholesterol 39.1 mg, Fat 12.6 g, Fiber 1.8 g, Protein 10.5 g, SaturatedFat 7.6 g, Sodium 519.3 mg, Sugar 0.4 g
CHEDDAR CHEESE DIP
Steps:
- Grate the cheddar cheese while very chilled, but then let the grated cheese get back to room temperature. In the bowl of a food processor, whirl the cheese, butter, mustard, sherry and cayenne pepper until smooth and creamy
- Transfer to a mixing bowl, cover and refrigerate until needed. (You can do 2 weeks before serving.) Remove from refrigerator 1 hour before serving; fold in the nuts and repack into four 1 cup ramekins of crocks. Dust with chives for garnish
- Serve with crackers, or a crunchy vegetable like celery or fennel or jicama.
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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5/5 (19)Total Time 10 minsCategory AppetizerCalories 238 per serving
- Cook the heavy cream, egg yolk and seasonings over medium heat until just simmering. Add the beer and shredded cheese.
- Stir for one minute, remove from heat and continue to stir until the cheese has melted completely. Transfer to a serving dish and serve hot.
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