Beer Cheese Dip Recipe 335 Food

BEER CHEESE DIP

Steps:

• Combine Cheddar cheese, cream cheese and Hidden Valley® Original Ranch® Dips Mix in medium bowl. Gradually stir in beer until mixture reaches desired consistency. Garnish with green onion and additional Cheddar cheese. Serve with pretzels or vegetable pieces.;

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:

• In a bowl, combine cream cheese and ranch dressing mix.
• Stir in cheese, green onions and then beer until desired consistency.
• Cover bowl and refrigerate overnight.

BEER CHEESE DIP

Steps:

• Hollow out the loaf of bread, making large pieces for dipping.
• In a saucepan mix together the Cheese Whiz, beer (using just enough to thin out the cheese to a consistency good for dipping), and Tabasco (hot) sauce.
• Heat to warm through.
• Pour the cheese into the bread bowl and serve warm with bread pieces and crackers.
• Enjoy!

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.

BEER CHEESE DIP

Steps:

• Bring the lager, mustard powder and Worcestershire sauce to a simmer in a small saucepan over medium heat and cook for 1 to 2 minutes, then reduce the heat to low. Add the cream cheese and cook, whisking, until melted and smooth. Gradually add handfuls of the cheeses, whisking to melt between each addition; do not let the mixture boil. Cook, whisking, until completely smooth, then add the cayenne and garlic powder and season with salt to taste. Serve warm or at room temperature; the sauce will thicken as it cools.

MEXICAN BEER AND CHEESE DIP

Steps:

• Saute onion in butter. Add garlic and cook for 30 seconds. Add flour and blend well.
• Pour in beer and stir until smooth. Add tomatoes and chilies and cook until mixture thickens.
• Add both cheeses and cook until bubbly.
• Remove from heat and stir in beans before serving.

BEER CHEESE DIP (WARM)

Steps:

• Mix all ingredients in a bowl.
• Place in crockpot on high for 1 hour.
• Mix from time to time.
• Turn to low heat.

CHEESE-BEER DIP

Steps:

• Put all ingredients in saucepan and melt cheese over low-medium heat.
• Remove center of bread loaf and cut into bite size pieces.
• Pour melted Cheese dip into bread bowl.
• Enjoy!

BEER AND CHEESE DIP

Steps:

• Blend cheese spread, cream cheese, blue cheese, garlic, hot sauce, onion and butter in a food processor.
• Add more beer if necessary, a few tablespoons at a time, until dip reaches dip consistency.
• Pour into bowl, cover and refrigerate for at least 2 hours.
• Serve with bread slices and crudites.
• Optional: hollow out a round loaf of pumpernickel and spoon the dip in; then serve.