HOW TO MAKE BEER DIP RECIPES

Name: Beer Dip
Prep time: 5 min
Total time: 5 min
Yield: 3-1/2 cups.
Ingredients: 2 packages (8 ounces each) cream cheese, softened; 1/3 cup beer or nonalcoholic beer; 1 envelope ranch salad dressing mix; 2 cups shredded cheddar cheese; Pretzels

BEER DIP RECIPE: HOW TO MAKE IT - TASTE OF HOME

Beer Dip Recipe: How to Make It - Taste of Home image

Ranch dressing mix flavors this easy dip packed with shredded cheese. It's perfect paired with pretzels. Be forewarned, though—it's hard to stop eating once you've started! The beer cheese dip can be made with any type of beer, including nonalcoholic. I've taken it to many parties and I am always asked for the recipe. —Michelle Long, New Castle, Colorado

Provided by Taste of Home

Categories Appetizers

Total Time 5 minutes

Prep Time 5 minutes

Cook Time 0 minutes

Yield 3-1/2 cups.

Number Of Ingredients 5

Ingredients

2 packages (8 ounces each) cream cheese, softened
1/3 cup beer or nonalcoholic beer
1 envelope ranch salad dressing mix
2 cups shredded cheddar cheese
Pretzels

Steps:

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

Nutrition Facts : Calories 89 calories, FatContent 8g fat (5g saturated fat), CholesterolContent 26mg cholesterol, SodiumContent 177mg sodium, CarbohydrateContent 1g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 3g protein.

BEER CHEESE DIP RECIPE - HOW TO MAKE PRETZEL BEER ... - DELISH

Beer Cheese Dip Recipe - How To Make Pretzel Beer ... - Delish image

Looking for an beer cheese dip recipe? This recipe combines cheddar, pale ale, cream cheese, and garlic to make the BEST beer cheese ever. If you want to take it a step further, serve it in a ring of pretzeled store-bought biscuits.

Provided by Lindsay Funston

Categories nut-free cocktail party Super Bowl appetizers snack

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 8 servings

Number Of Ingredients 13

Ingredients

1 3/4 c. shredded cheddar, divided
1/2 c. shredded mozzarella
1 (8-oz.) block cream cheese, softened
1 1/2 tbsp. Dijon mustard
2 tbsp. freshly chopped chives, plus more for garnish
2 tsp. garlic powder
1/4 c. pale ale beer (we love Sierra Nevada)
Kosher salt
Freshly ground black pepper
1 (16.3-oz.) can refrigerated biscuits
2 tbsp. baking soda
1 large egg, mixed with 1 tablespoon water, for brushing biscuits
Coarse salt

Steps:

Garnish with chives before serving.

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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.

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