This Beer Cheese Dip is sooo flavorful and it is one of those things that can taste completely different based on you though.
You get to chose what craft beer or ale, cheese, hot sauce, and even condiments. In Colorado there is a lot of different distilleries so i got to buy local ale. There is also a hot sauce company right in my town and I used their hot sauce. From California, I had found this brand that makes the best mustards and used that. This dip is awesome that it can taste so different based off of your choices, where you are in the country, or even in the world. I love that.
It is creamy, flavorful, spicy, and too good. Choose one cheese or many cheeses. I used 3/4 sharp cheddar to 1/4 pepper jack. Use some hot sauce, or no hot sauce. I used a little more than what I put down in the recipe because we like things a bit more spicy than most.
The biggest thing is the onion and garlic. I recommend fully using roasted garlic and caramelizing onions for the best flavor, but you don’t need to caramelize everything. I do recommend at least cooking them both. Putting in raw onion and garlic will give anything a strong bite to it, and in my opinion, that will overwhelm this whole dish.
I recommend using a mild beer or ale. It can be really any flavor you like. Whatever you end up doing with the onion and garlic, you are going to want to add the beer to the pan so that you can boil it. Let it boil steadily for a minute and then bring it off the heat to let it set in the onion and garlic.
After that you’re ready to process everything in a food processor. Make sure you are using a big enough one though or else you could overheat it and cause a headache and mess for yourself. (This is coming from experience haha).
Refrigerate till cold and firm, or serve at room temperature, it is all up to you! I like to eat it with Melba toast crackers but you could serve it with apples or anything else that is dip-able!
- Food Processor
- Medium Saucepan
Reminders and Tips
- If you do not want to caramelize onions and garlic, then cook them until they start to brown to speed things up.
- Use a craft beer or ale that is mild. You can use any flavor!
- Mix up the cheeses to get different flavors and profiles!
- Top with more hot sauce when serving to add extra spice.
- If you can’t find Vegetarian Worcestershire Sauce at your grocery store, Amazon sells some. (Worcestershire sauce is made with anchovies).
Beer Cheese Dip with Caramelized Onion and Garlic
- 4 cups (1 lb) Cheddar Cheese Use any cheese you want or a combination
- 1 (220 g) Onion
- 1 tsp Olive Oil
- 6 Garlic Cloves
- 1/2 cup (110 g) Craft Beer or Ale Mild
- 2 tbsp Ketchup
- 1 tbsp Dijon Mustard
- 1 tbsp Vegetarian Worcestershire Sauce
- 2 tsp Hot Sauce
- If you DO NOT want to caramelize the garlic and onions, then heat the olive oil in a medium pan and cook the onion. During the last few minutes add garlic and cook until it isn’t as fragrant. Move to step 3.
- If you DO want to caramelize the garlic and onions, then roast the garlic (link to my post about how to do this is within this blog post) and caramelize the onions.
- Add the beer or ale to the same saucepan as the onions and garlic. Bring it to a boil over high heat, and then reduce to low and simmer for a minute or two. Remove for heat and let it cool to room temperature.
- Process cheese, ketchup, mustard, Worcestershire, hot sauce in food processor until smooth. Slowly add the beer, onions, and garlic until the the mixture is homogeneous and smooth.
- Transfer to container and refrigerate until firm. Serve cold or bring to room temperature.
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