Beer and Cheese Dip

This past weekend we celebrated my daughter’s four year old birthday party. The usual suspects came over which included my in-laws, cousins, and nephews. As I was planning out my dinner menu a couple of days in advance, I realized that I simply had a hodge podge of food, but with no real theme. I ended up making chicken, and pork and beef ribs on the grill, along with salad, corn bread, and corn on the cob. Overall, it was a feast, and a great time. The grilled meat was coated in my rub and placed in the refrigerator for two days, before being slow cooked before hitting the grill. Lets just say it was really killer. Enough said about the main course. The real delight was my appetizer which included a beer and cheese dip.
Beer and Cheese Dip Recipe

What could be said more about Wisconsin then beer and cheese? Nothing, well, unless you threw sausage in there, as noted in my Wisconsin beer, brat and cheddar soup. This dip is super easy to make, and when it is served with large sour dough pretzel bites, homemade garlic rounds, and bread sticks, it is a perfect combination with a nice cold beer or glass of cold wine before the real party begins.

Ingredients:

  • 12 oz of Velveeta cheese, yes, I said Velveeta
  • 4 oz of cream cheese
  • 1/2 cup of dijon mustard
  • 1/2 cup of sharp cheddar, shredded
  • 1/3 cup of green onions, thinly sliced
  • 2/3 cup of good, beer (amber works well, I used New Castle)
  • Pretzels
  • Bread sticks
  • French baguette, olive oil, garlic clove, salt, pepper

Begin by getting a sauce pot ready, and on medium to low heat, bring the velveeta and cream cheese to a melting point. As it melts down completely, stir, and stir often as you do not want the cheese to burn. Add in your beer and dijon mustard, and mix well. Add in your cheddar cheese and green onions, and stir a bit more. Reduce the heat to low.

Preheat your oven to 375 degrees. Slice your baguette into about 1 inch thick slices on an angle. Brush with olive oil, top with salt and pepper and cook in the oven until just a light golden brown, about 7 minutes. Remove them from the oven, and rub the top of each slice with the glove of garlic.

I plated with the warm cheese sauce at the top, with the pretzels, bread sticks, and croutons to the front of the bowl. The creamy and smooth texture is accompanied by a hint of beer taste which is a real treat. This is great party food. Not only is it easy to make, it is really fun to eat. Enjoy.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

3 thoughts on “Beer and Cheese Dip

  1. I make this quite frequently for parties. I like to add crumbled bacon. If I have it I use smoked cheddar. Also I have done it in the crockpot.
    This is a keeper. Everyone loves it.

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