Beer Cheese Dip is another great party food that calls the corner bar "mom." Born in a Kentucky pub in the '40s, its spicy, addictive nature successfully kept the patrons coming back and buying beer. Mission accomplished. And it's so good there's even a yearly festival in its honor; popular restaurants like Applebee's have adopted it.
Prepared with cheddar cheese, beer, garlic,
mustard and hot sauce, just pop it all in the blender and chill.
Beer Cheese Dip
The beer in this recipe is not heated but blended with the other ingredients, so it holds its flavor.* Choose a beer you really like.
8 to 12 ounces beer of your
1 pound sharp cheddar cheese, grated
3 cloves garlic, minced
1/4 teaspoon each salt and pepper
1/4 teaspoon cayenne
1/4 teaspoon dry mustard
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
If you haven't done so already, sit the beer out until it is room temperature and flat.
Place all the ingredients except the beer in a blender or food processor and give it a whirl. Gradually add the beer, blending, until the dip or spread reaches your desired consistency. Taste and adjust the seasonings, if necessary. Chill for several hours or overnight.
Serve with soft pretzels for dipping or pretzel rolls, crackers or melba rounds for spreading.
Option / Update:
* The last time I made this dip it came out a little grainy. I decided to heat it to see what that would do... and it was great! Not only did it smooth the cheese but it made the beer and garlic flavors pop and the aroma was as irresistible as baking bread. Just 30 to 60 seconds in the microwave should do it. And you don't have to chill the dip overnight, either.
Another pub creation, Buffalo Chicken Wing Dip