Stout Cheddar Cheese Dip Recipes

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.

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.

STOUT CHEDDAR CHEESE DIP

Steps:

• In a medium sauce pan, melt butter.
• Add flour to melted butter and cook for five minutes, stirring constantly.
• Whisk in heavy cream and then whisk in beer.
• Add onion, dry mustard, Worcestershire sauce, salt and pepper. Whisk together.
• Slowly add in cheese about a half cup at a time, whisking together each time.
• Add in bay leaf and let thicken over very low heat.
• Serve with large pretzels. Otis Spunkmeyer has some very good pretzels that you just warm up in the oven for a few minutes. If you are feeling adventurous, you could make your own pretzels.

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.

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.

BEST CHEESE DIP

Steps:

• Heat a large skillet over medium-high heat. Crumble sausage and ground beef into the skillet; add the onion. Cook and stir the beef mixture until the meat is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease. Pour into a slow cooker.
• Layer cheese food cubes atop meat mixture.
• Blend diced tomatoes with green chile peppers in a blender until smooth; pour over the cheese cubes along with the cream of mushroom soup. Stir the mixture.
• Cook on High, stirring occasionally until the cheese is completely melted, about 90 minutes.