When it comes to dips we are in the thicker-is-always-better camp (as evidenced in our: Beer & Onion Dip, Beer & Spinach Dip, and Beer & Artichoke Dip). And we judge the worthiness of chips on their ability to withstand the heftiest of toppings.
But when it came to crafting this recipe, we were looking for something that would stand up as a dip, but was also versatile enough to fold into hot pasta, slather on a steak sub, and top chips for nachos. We wanted to create our essential beer cheese: part dip, part condiment, part sauce, and most importantly: all beer.
So we started with a lot of beer (three bottles to be precise), reduce it down to a third of a cup, blend it with cheddar and cream cheese, and then melt it all together until velvety-smooth. The resulting beer cheese is firm when chilled, liquid when hot, somewhere in between at room temperature, and utterly addictive.