This Cheese Dip Made With Beer recipe tastes like a cold version of the fondue made with beer that I ate years ago. It’s got an extra zippy taste from the beer and sharp cheddar… and boy, oh boy, is it tasty!
To make this recipe, add a cup of beer to a small bowl and whisk it for 30 seconds. After whisking, let the beer sit for 5 minutes. You’ll want the beer to be flat when you add it to the other ingredients in the food processor.
Add sharp cheddar, garlic, Worcestershire sauce, Dijon mustard and cream cheese to a food processor.
Pulse the ingredients. The cream cheese tends to make everything ball up. You will have to scrape down the sides of the bowl intermittently. Keep pulsing the mixture until it’s creamier in texture.
While the food processor is running slowly add in the beer. You should now have marvelous looking dip. Transfer the dip from the food processor into an airtight container and refrigerate for at least 2 hours. This could be made ahead and chilled overnight to let the flavors meld before serving.
When ready to eat, remove the Cheese Dip Made With Beer from the fridge and serve with apple slices, my Homemade Pretzel Bites, veggies and/or crackers. Enjoy!
Cheese Dip Made With Beer
Ingredients
- 16 oz of sharp cheddar cheese shredded
- 4 oz cream cheese
- 1 ½ tablespoons Worcestershire sauce
- 2 teaspoons Dijon mustard
- 2 cloves garlic minced
- 1 cup of beer
Instructions
- In a small bowl, add the beer and whisk for 30 seconds. Set aside for at least 5 minutes.
- In food processor, add all ingredients except for the beer. Pulse until finely chopped. Pour beer into mixture and pulse until all ingredients are well combined and smooth.
- Transfer the Beer Cheese Dip to a dish. Cover and refrigerate for at least an hour or overnight. Enjoy!