Beer Cheese Dip Food

BEER CHEESE DIP

Steps:

• Melt butter, flour, onion powder, garlic powder, and cayenne pepper over medium heat in a saucepan. Cook 1 minute.
• Stir in milk and beer a bit at a time, whisking until smooth after each addition. Continue cooking over medium heat, add in mustard and Worcestershire, cooking sauce until thick and bubbly.
• Reduce heat to low, add cheeses, and stir just until melted and smooth.
• Serve warm with vegetables, tortilla chips or soft pretzels.

BEER-CHEESE DIP

Steps:

• Beat cream cheese, dressing and beer in medium bowl with mixer until blended.
• Stir in cheddar and onions.
• Refrigerate several hours or until chilled.

BEER CHEESE DIP

Steps:

• Rub inside of 3-quart saucepan with cut sides of garlic; discard garlic. Add butter to saucepan; melt over low heat. Stir in flour; cook 2 minutes, stirring constantly. Stir in beer. Increase heat to medium-high; heat to boiling. Boil 2 to 3 minutes, stirring constantly, until mixture is thick and smooth.
• Reduce heat to low. Add cheese, about 1/2 cup at a time, stirring until cheese is melted and mixture is smooth.
• Transfer cheese mixture to fondue pot. Immediately place fondue pot over flame. Serve with dippers. Garnish dip with onions.

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 DIP

Steps:

• In a large bowl, beat the cream cheese, beer and dressing mix until smooth. Stir in cheddar cheese. Serve with pretzels.

COLD BEER CHEESE DIP WITH WONTON CHIPS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Mix cream cheese, Cheddar cheese, beer, ranch dip mix, and Worcestershire sauce together in a bowl until well blended.
• Spray cooking spray into wonton wrappers and place them on a baking sheet.
• Bake wrappers in the the preheated oven until chips are crispy, about 4 minutes. Serve chips with dip.

BEST BEER CHEESE DIP

Steps:

• mix all ingriedients and serve it warm or chilled.

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.

SUPER EASY BEER CHEESE DIP

Steps:

• In a medium-size saucepan over medium-high heat, add the butter and melt. Whisk in the flour and slowly whisk in the milk. Whisk in the beer.
• Add in the cheese and mix until cheese is melted.
• Add in the paprika, garlic, and dijon mustard and whisk until it is desired consistency.

BEER CHEESE AND SOFT PRETZEL BITES

Steps:

• Make the soft pretzel bites: Preheat the oven to 450 degrees F. Line a rimmed baking sheet with a cooling rack covered with paper towels.
• Bring 8 cups of water to a boil in a large stockpot. (It may seem like a small amount of water for a large pot, but once you add baking soda it'll foam up.)
• While the water comes to a boil, place the dough ball on a lightly floured surface. Cut into 4 equal pieces. Roll each portion into a long rope. Cut the ropes into 1-inch pieces.
• When the water is boiling, add the baking soda and sugar. Cook the dough pieces, in batches, for 30 seconds. Drain on the paper towels.
• Whisk together the egg yolk and 1 teaspoon water in a small bowl. Dip the tops of the pretzels in the egg wash and sprinkle with salt. Place on parchment paper-lined baking sheets. Bake until the pretzel bites are nicely browned, 9 to 10 minutes.
• For the beer cheese: Meanwhile, melt the butter in a medium saucepan over medium heat. Add the flour and cook until foamy, about 2 minutes. Gradually whisk in the beer until the mixture is smooth, then add the half-and-half. Simmer until the mixture thickens, about 5 minutes. Whisk in the mustard, Worcestershire sauce and House Seasoning. Gradually add the cheese and stir until smooth. Season to taste. Serve the pretzel bites with the beer cheese.
• Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container.

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:

• 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.;