Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Beer Cheese Dip
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- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: about 2 cups of beer cheese dip
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 340
- Total Fat
- 28 g
- Saturated Fat
- 17 g
- Carbohydrates
- 4 g
- Dietary Fiber
- 0 g
- Sugar
- 1 g
- Protein
- 15 g
- Cholesterol
- 82 mg
- Sodium
- 455 mg
Legend has it that the original beer cheese (a cold spreadable version) was born as a bar snack in Winchester, KY, in the 1930s. A warm version, served as a dip, later made its way into local haunts.
- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: about 2 cups of beer cheese dip
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 340
- Total Fat
- 28 g
- Saturated Fat
- 17 g
- Carbohydrates
- 4 g
- Dietary Fiber
- 0 g
- Sugar
- 1 g
- Protein
- 15 g
- Cholesterol
- 82 mg
- Sodium
- 455 mg
Ingredients
Directions
- Bring the lager, mustard powder and Worcestershire sauce to a simmer in a small saucepan over medium heat and cook for 1 to 2 minutes, then reduce the heat to low. Add the cream cheese and cook, whisking, until melted and smooth. Gradually add handfuls of the cheeses, whisking to melt between each addition; do not let the mixture boil. Cook, whisking, until completely smooth, then add the cayenne and garlic powder and season with salt to taste. Serve warm or at room temperature; the sauce will thicken as it cools.
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