Mexican Beer Cheese Dip Recipes

Steps:

• Saute onion in butter. Add garlic and cook for 30 seconds. Add flour and blend well.
• Pour in beer and stir until smooth. Add tomatoes and chilies and cook until mixture thickens.
• Add both cheeses and cook until bubbly.
• Remove from heat and stir in beans before serving.

Steps:

• In 2-quart microwavable bowl, mix cheese, beer, green chiles, garlic and taco seasoning mix. Microwave uncovered on High 3 minutes; stir, then microwave 3 to 5 minutes longer or until mixture can be stirred smooth.
• Stir in sour cream, and top with diced tomato and cilantro. Serve with chips.

Steps:

• Mix cream cheese, Cheddar cheese, beer, and ranch dressing mix together until well combined. Cover and chill in the refrigerator for at least 3 hours, or overnight.

Steps:

• Place cheese, milk, and butter in a medium saucepan over low heat. Cook until cheese has melted, stirring frequently. Stir in green chilies, cumin, garlic powder, onion powder, and cayenne pepper to taste. Add more milk if dip is too thick. Heat through and serve immediately.

Steps:

• 1. In small saucepan, over medium heat combine all ingredients. Cook, stirring 5 mins, or until hot and bubbly. Serve w/ tortilla chips.

Steps:

• Combine and chop together in food processor spinach, cream cheese, half-and-half and cheese.
• Sauté together in oil the onion/scallions and peppers for a few minutes, just until softened.
• Fold onion/peppers into cheese/spinach mixture.
• Halve crosswise, squeeze out seeds and cut tomatoes into ½" cubes.
• Fold tomatoes into mixture; if mixture seems too thick, fold in up to ½ cup more half-and-half.
• Oil or butter a casserole dish and pour in dip.
• Loosely lay a piece of foil over the top - do NOT seal - you can remove this to let the edges brown a bit, but place it back on if things start to get too crispy.
• Bake at 400 degrees for about 30 minutes, or until mixture is bubbly hot.
• The dip will be looser when hot but will set up thicker as it cools.