Beer Cheese Dip
User Reviews
5
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Prep Time
5 mins
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Cook Time
5 mins
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Total Time
10 mins
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Servings
16 Servings
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Calories
156 kcal
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Course
Condiments
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Cuisine
American
Beer Cheese Dip
Description
This Beer Cheese Dip starts by melting cream cheese with beer to achieve a smooth, creamy consistency. Adding sharp cheddar and mozzarella cheeses creates a blend of tangy and mild melted flavors. Garlic salt provides a subtle savory note, enhancing the overall taste. The mixture is gently heated and whisked until thoroughly melted and homogenous.
The dip's texture is creamy and smooth, suitable for dipping chips, pretzels, bread, or vegetable sticks. The beer adds a slight bitterness and depth to the cheese blend, making it a distinctive accompaniment for casual gatherings or snack times.
The recipe is straightforward and quick, requiring just melting and stirring ingredients together on the stovetop. It is best served warm to maintain its texture and flavor balance.
Ingredients
- 8 ounces cream cheese , softened
- 1 cup beer , (I used Heineken)
- 2 cups cheddar cheese , shredded (the sharper the better)
- 8 ounce mozzarella cheese , shredded
- 1 teaspoon garlic salt , (I used Lawry's)
Instructions
- Add your cream cheese and beer to a large sauce pan over medium heat and whisk until creamy.
- Add in the cheddar cheese, mozzarella cheese, and garlic salt until completely melted.
- Serve with your favorite dipping foods like bread, chips, pretzels or vegetables.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Servings
Amount Per Serving
Calories 156 kcal
% Daily Value*
| Calories | 156kcal | 8% |
| Carbohydrates | 2g | 1% |
| Protein | 7g | 14% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 40mg | 13% |
| Sodium | 372mg | 16% |
| Potassium | 44mg | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 428IU | 9% |
| Calcium | 186mg | 19% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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