CHEESE DIP WITH BEER
This is great for football gatherings when you want to serve something hearty and filling. It gets lots of compliments. Serve with bite-size pieces of bread and vegetables.
Provided by PJ's kitchen
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Hot Cheese Dip Recipes
Time 30m
Yield 16
Number Of Ingredients 6
Steps:
- Cut a large hole in the top of the loaf of bread to form a bowl; set onto a serving platter.
- Melt the cream cheese in a large saucepan over medium heat; stir in the Cheddar cheese, mozzarella cheese, beer, and garlic salt; heat, stirring continually, until all the cheese is melted; pour the hot cheese mixture into the bread bowl.
Nutrition Facts : Calories 218.7 calories, Carbohydrate 15 g, Cholesterol 39.1 mg, Fat 12.6 g, Fiber 1.8 g, Protein 10.5 g, SaturatedFat 7.6 g, Sodium 519.3 mg, Sugar 0.4 g
BEER DIP
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
Time 5m
Yield 3-1/2 cups.
Number Of Ingredients 5
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, Fat 8g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 177mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
HOMEMADE PRETZELS WITH BEER-CHEESE DIP
Turn the kitchen into a pretzel shop with Homemade Pretzels with Beer-Cheese Dip! There's no need to buy pretzels when you can serve homemade pretzels.
Provided by My Food and Family
Categories Bread
Time 1h29m
Yield 12 servings
Number Of Ingredients 13
Steps:
- Add warm water to sugar, yeast and 1 Tbsp. butter in small bowl; stir. Let stand 5 min. or until foamy.
- Use pulsing action of food processor to process bread flour and 1/2 tsp. salt just until blended. Add yeast mixture; process 1 min. or until mixture is well blended and forms ball that pulls away from side of container.
- Transfer dough to medium bowl sprayed with cooking spray; turn dough over. Cover with plastic wrap. Let rise in warm place 30 min. or until doubled in size.
- Punch down dough. Divide into 24 equal pieces. Roll each dough piece into 18-inch-long rope. Fold each rope in half, then twist slightly; pinch ends together to seal. Place 12 twists on each of 2 baking sheets sprayed with cooking spray.
- Heat oven to 425ºF. Place racks on lowest and highest positions in oven. Fill Dutch oven with 2-1/2 qt. (10 cups) water. Add baking soda; stir until dissolved. Bring water just to simmer. Carefully add 6 pretzel twists, 1 at a time, to hot water; cook 1-1/2 min. or until pretzels start to puff, turning after 45 sec. Remove from water with slotted spatula; return to baking sheet. Repeat with remaining pretzel twists using both baking sheets. Sprinkle with remaining salt. Place 1 baking sheet on each oven rack.
- Bake 13 to 14 min. or until pretzels are lightly browned, switching baking sheets on oven racks after 7 min. Transfer pretzels to wire racks. Melt 2 Tbsp. of the remaining butter; brush onto pretzels.
- Melt remaining butter in medium saucepan on low heat. Whisk in flour; cook and stir 1 min. Gradually stir in milk, then beer; cook and stir 2 to 3 min. or until thickened. Stir in mustard. Add shredded cheese and VELVEETA; cook 3 to 5 min. or until completely melted, stirring frequently.
- Serve with the pretzels.
Nutrition Facts : Calories 240, Fat 9 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 25 mg, Sodium 360 mg, Carbohydrate 29 g, Fiber 1 g, Sugar 3 g, Protein 8 g
BEER CHEESE DIP
Make and share this Beer Cheese Dip recipe from Food.com.
Provided by Mean Jeanne
Categories Cheese
Time 10m
Yield 4 cups
Number Of Ingredients 5
Steps:
- In a bowl, combine cream cheese and ranch dressing mix.
- Stir in cheese, green onions and then beer until desired consistency.
- Cover bowl and refrigerate overnight.
Nutrition Facts : Calories 627.1, Fat 57.6, SaturatedFat 33.8, Cholesterol 184.3, Sodium 717.5, Carbohydrate 6.6, Fiber 0.2, Sugar 4.1, Protein 21
BEER CHEESE AND SOFT PRETZEL BITES
This recipe uses one of maybe my favorite hacks ever! I take deli or bakery pizza dough and turn it into browned-and-crunchy on the outside, chewy on the inside pretzel bites that beg to be dipped in a cheesy beer sauce. Serve these at your next tailgate or party and watch them disappear!
Provided by Kardea Brown
Categories appetizer
Time 55m
Yield 8 to 12 servings
Number Of Ingredients 20
Steps:
- Make the soft pretzel bites: Preheat the oven to 450 degrees F. Line a rimmed baking sheet with a cooling rack covered with paper towels.
- Bring 8 cups of water to a boil in a large stockpot. (It may seem like a small amount of water for a large pot, but once you add baking soda it'll foam up.)
- While the water comes to a boil, place the dough ball on a lightly floured surface. Cut into 4 equal pieces. Roll each portion into a long rope. Cut the ropes into 1-inch pieces.
- When the water is boiling, add the baking soda and sugar. Cook the dough pieces, in batches, for 30 seconds. Drain on the paper towels.
- Whisk together the egg yolk and 1 teaspoon water in a small bowl. Dip the tops of the pretzels in the egg wash and sprinkle with salt. Place on parchment paper-lined baking sheets. Bake until the pretzel bites are nicely browned, 9 to 10 minutes.
- For the beer cheese: Meanwhile, melt the butter in a medium saucepan over medium heat. Add the flour and cook until foamy, about 2 minutes. Gradually whisk in the beer until the mixture is smooth, then add the half-and-half. Simmer until the mixture thickens, about 5 minutes. Whisk in the mustard, Worcestershire sauce and House Seasoning. Gradually add the cheese and stir until smooth. Season to taste. Serve the pretzel bites with the beer cheese.
- Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container.
BEER CHEESE PRETZEL DIP
This is a GREAT alternative to chips and dip. I take this everywhere and always get asked for the recipe. It is awesome! It is best served with mini-twist pretzels, but it's also great with veggies.
Provided by SQUASHBLOSSOMGIRL
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cold Cheese Dip Recipes
Time 1h10m
Yield 56
Number Of Ingredients 6
Steps:
- In a bowl, mash the cream cheese with the ranch dressing mix until thoroughly combined, then stir in the Cheddar cheese. Mix in beer, 1 tablespoon at a time, until you reach the desired consistency (add more for a thinner dip). Stir in the seasoned salt and cayenne pepper. Refrigerate until thoroughly chilled, at least 1 hour.
Nutrition Facts : Calories 46.4 calories, Carbohydrate 0.6 g, Cholesterol 13 mg, Fat 4.1 g, Protein 1.6 g, SaturatedFat 2.6 g, Sodium 87.9 mg
BEER CHEESE DIP/SPREAD
Great party dip for pretzels, veggies and chips. Also a good spread for crackers, burgers and sandwiches.
Provided by littleturtle
Categories Spreads
Time 15m
Yield 1/2 cup, 6 serving(s)
Number Of Ingredients 8
Steps:
- In a small bowl combine cheese, butter, mustard, horseradish and pepper.
- Heat beer just to boiling and immediately pour over cheese mixture.
- Beat with electric mixer about 3 minutes or until smooth.
- Let stand at room temperature for about an hour before serving, whether serving warm or chilled.
- Garnish if desired.
- Serve as dip or spread.
BEER CHEESE DIP
Provided by Food Network
Number Of Ingredients 6
Steps:
- Combine Cheddar cheese, cream cheese and Hidden Valley® Original Ranch® Dips Mix in medium bowl. Gradually stir in beer until mixture reaches desired consistency. Garnish with green onion and additional Cheddar cheese. Serve with pretzels or vegetable pieces.;
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- Place the milk, 1/2 cup of water, the honey and the butter in a small saucepan set over medium-low heat and heat ust until the butter has melted and mixture is lukewarm. If it accidentally gets a little too hot, just set the mixture aside for a few minutes until the mixture is lukewarm.
- Pour milk mixture into flour mixture and stir until a shaggy dough forms. Turn dough onto a floured work surface and knead until smooth and elastic, about five minutes. Place the dough into a lightly greased bowl, cover with plastic wrap and a clean kitchen towel, and set aside in a warm place to rise until doubled in size, about one hour.
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Cuisine EuropeanCategory DipServings 1.5Total Time 10 mins
- Heat milk in a sauce pan and keep warm. In a another sauce pan, heat butter until just melted, add flour and cook (medium heat) stirring often until flour has cooked yet not browned (1-2 minutes) Add milk little at a time and stir continuously to make smooth white bachamel sort-of sauce. Add in beer and mix well (keep heat medium-low).
- Add shredded cheddar cheese and cream cheese, and mix until cheese dissolve fully. Cook until sauce is thick to your liking. (1-2 minute more)
- Remove from heat, add chopped parsley, *Tabasco, mustard, lemon pepper (if using). Mix well. Taste and adjust alt or more Tabasco (if you prefer).
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- In a saucepan over medium heat, melt the butter. Add the flour and stir until a smooth paste forms, 2 to 3 minutes.
- In a slow and steady stream, whisk in the milk. After all the milk is added, continue whisking until the mixture slightly thickens, about 1 minute.
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- Cook the heavy cream, egg yolk and seasonings over medium heat until just simmering. Add the beer and shredded cheese.
- Stir for one minute, remove from heat and continue to stir until the cheese has melted completely. Transfer to a serving dish and serve hot.
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- Heat butter in a large saucepan or sauté pan over medium-high heat until melted. Add flour, and whisk until completely combined.
- Add in the beer, milk, Dijon, Worcestershire and smoked paprika. Whisk until smooth. Continue cooking until the mixture has thickened (and has nearly reached a simmer). Add cheese and whisk until smooth.
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- Beer Cheese Dip. Beer cheese dip is the traditional pretzel pairing and will always be one of my favorites! I prefer this cheesy, stretchy dip with a large soft pretzel, but it can be served with whatever you like.
- Mustard Pretzel Dip. Honey mustard anything makes my ears perk up instantly. It’s one of my favorite flavors! It’s also one of the best dips for pretzels, no surprise there.
- Strawberry Pretzel Salad Dip. This dip is perfect for a spring or summer outdoor party, but don’t let it stop you from making it during the colder months for indoor gatherings, either.
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From mildlymeandering.com
- Bring a medium saucepan filled halfway up with water and the baking soda to a boil. Remove biscuits from can and cut each one in half. Roll each biscuit into a ball and use a knife to cut an “x” on top. Place two at a time into saucepan and reduce to a simmer. Let biscuits cook for 1-1.5 minutes and then using a spoon with slots in it, remove from water and move to the outside of either a skillet or a round pan. Continue to boil each biscuit before brushing them with the egg wash.
- In a large mixing bowl, combine cheddar cheese, mozzarella, beer, cream cheese, garlic, mustard, worcestershire sauce, and pepper. Once well combined, transfer to the middle of the ring of biscuits and smooth out. Sprinkle top of dip with a bit of cheddar before placing in the oven and baking for 33-35 minutes.
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- Sprinkle flour over the top, using a whisk continuously stir and cook for 2 minutes to get rid of flour texture.
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- To make the pretzel sticks: Proof the yeast by combining it with 2 tablespoons warm water and 1 teaspoon sugar in a small bowl. Once the yeast begins to foam and bubble, it is ready to use. Transfer the yeast mixture to the bowl of a stand mixer and add the flour and salt; and begin to mix, using the dough hook. Slowly stream the remaining 1 cup of warm water into the flour; a ball of dough will form. Continue to mix for another minute to knead the dough. Grease the bowl with vegetable oil, place the dough ball in the bowl, cover with a towel, and let rise for approximately 35 minutes.
- Chop the cheese into 1-inch cubes and place in a small saucepan with 4 ounces of beer. Warm and stir over low heat until the cheese has melted
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- Melt butter in a medium saucepan over medium heat. Add flour and cook for 30 seconds while whisking.
- Slowly whisk in the beer and then the milk. Cook and whisk until thickened (about 5-7 minutes). Whisk in the mustard, Worcestershire and salt until combined.
- Remove from heat and gradually whisk in the shredded cheese a small amount at a time. Whisk until completely melted and lumps no longer remain. (If after 5 minutes of whisking all the cheese there are still lumps remaining, transfer to microwave safe dish and heat then whisk in 10 seconds intervals until lump-free.)
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- Activate your yeast: Stir together water, yeast and sugar in the bowl of your stand mixer, then let stand for 5-7 minutes. The mixture should be foamy and bubbly.
- Add the beer, butter, flour, and salt then knead using the dough hook on low speed until combined. Continue to knead on medium low until your dough is smooth and elastic, 5-7 minutes. The dough should be slightly tacky but not at all sticky. Place dough in a lightly greased large bowl and cover with plastic wrap. Let rise in the fridge for 8-24 hours.
- Line two baking sheets with parchment paper and set aside. Turn the dough out on an unfloured work surface. For the next few steps, always keep the dough covered and work with 1 portion at a time.
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- To make the pretzel dough: In a large bowl or the bowl of a stand mixer fitted with a kneading hook, combine the water, sugar and yeast. Let stand 5 minutes. Add the salt, butter and about 3 cups of the flour. Mix on low speed until well combined. Add one more cup of flour and mix to combine. Begin adding last 1 1/2 cups, a bit at a time, until you have a soft, moist dough that pulls away from the side of the bowl. Allow to knead for 4-5 minutes. *You may not need to use all the flour if dough reaches that stage with less flour. You may need to add a bit more if dough is still sticky when you have added it all.
- Remove the dough to a greased bowl, cover with plastic wrap and let rise until doubled, about 50-60 minutes.
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