Jalapeno Beer Cheese Dip

Flavor this Cheddar and Monterey jack dip with jalapeno and lager.
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  • Total: 25 min
  • Active: 20 min
  • Yield: 6
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12 ounces Monterey jack cheese, grated (about 3 1/2 cups)

4 ounces sharp white Cheddar, grated (about 1 1/2 cups)

1 tablespoon vegetable oil

1 small bunch scallions, sliced

1 small jalapeno pepper, finely chopped (remove seeds for less heat)

Kosher salt

1 plum tomato, seeded and finely chopped

1/2 cup lager beer

Warm tortillas or tortilla chips, for serving


  1. Preheat the broiler.
  2. Toss the Monterey jack and Cheddar cheeses together in a small bowl.
  3. Heat the oil in a medium cast-iron or ovenproof skillet over medium-high heat. Add the scallions, jalapeno and a pinch of salt and cook, stirring, until tender, about 3 minutes. Add the tomato and cook, stirring, until soft, about 1 minute. Add the beer and cook until all the liquid has evaporated, about 7 minutes. Remove the skillet from the heat. Add the cheese mixture to the skillet and stir once or twice to combine.
  4. Put the skillet under the broiler and broil until the cheese is melted, bubbling and lightly browned on top, 2 to 3 minutes. Serve hot with warm tortillas or tortilla chips.