Cheddar Beer Cheese Dip Recipe Sip Bite Go Food

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.

CREAMY BEER-N-CHEDDAR DIP

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.

SPICY CHEDDAR-BEER DIP

Steps:

• Blend all ingredients at medium speed.
• Cover and refrigerate.

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!

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.

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.