Cheddar Beer 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 DIP

Steps:

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

AGED-CHEDDAR AND BEER DIP

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.

SLOW-COOKER CHEDDAR BACON BEER DIP

Steps:

• In a greased 3-qt. slow cooker, combine cream cheese, sour cream, mustard and garlic powder until smooth. Stir in beer, cheese and all but 2 tablespoons bacon. Cook, covered, on low, stirring occasionally, until heated through, 3-4 hours., In the last 30 minutes, stir in heavy cream. Top with onion and remaining bacon. Serve with soft pretzel bites.

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.

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.

CHILI-CHEDDAR BEER DIP

Steps:

• BEAT Neufchatel and beer with mixer until well blended.
• STIR in Cheddar; spread onto large serving plate.
• PLACE lettuce around edge of Neufchatel cheese.
• mixture; fill center with chili.
• SPRINKLE with onions, olives and tomatoes.
• Serve with chips.
• NOTE: sub in milk for beer if you need it to be non-alcoholic.

SPICY CHEDDAR-BEER DIP

Steps:

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

CHEDDAR BEER DIP WITH SAUSAGE

Steps:

• Lightly coat a 1-quart baking dish with cooking spray.
• In a medium saucepan over medium-high heat, melt the butter.
• Add the onion and saute for 2 minutes, or until the onion begins to soften.
• Add the sausage and cook until cooked through, about 8-10 minutes.
• Drain away and discard any fat.
• Add the mustard, cream cheese and beer, then stir until the cream cheese has melted.
• Remove the pan from the heat and stir in cheddar cheese, a handful at a time, until it is all incorporated.
• Stir in the hot sauce, then transfer to the prepared baking dish.
• Let cool, then cover and refrigerate for up to three days.
• When ready to serve, preheat oven to 350 degrees F.
• While the oven heats, let the dip sit at room temperature for about 30 minutes.
• Bake the dip for about 20-25 minutes, or until bubbling.
• Serve warm.

CHEDDAR-BEER DIP

Steps:

• Place 8 oz cream cheese and 1/2 cup beer into blender container.
• Cover and blend on high for 8 seconds.
• Add 1/4 cup beer, Cheddar cheese and garlic.
• Cover and blend for 20 seconds more or until smooth.
• Add gerkins and poppy seeds.
• Cover and blend for 2 seconds more only.
• Place in sealed container.
• Store in refrigerator until ready to serve.