Recipe
Beer Cheese

 

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.

What You Need

  • 3 bottles flavorful but not hoppy beer (Bruxelles Blonde, Chestnut Brown, Smoked Wheat would all be delicious)
  • 2 shallots, peeled and thinly sliced
  • 2 gloves garlic, crushed
  • 1 teaspoon whole peppercorns
  • 2/3 cup whole milk
  • 6 ounces cream cheese, softened
  • 10 ounces (2 heaping cups) grated cheddar

What You Do

  1. In a large pot over medium-high heat, combine beer, shallots, garlic and peppercorns and bring to a boil. Reduce heat and let simmer until beer is reduced to 1/3 cup (about an hour). Strain and let cool.
  2. In a food processor, combine milk, cream cheese, cheddar and reduced beer, pulse until smooth-ish.
  3. Transfer cheese mixture to a pot and heat over medium-low heat until cheese is completely melted (about 10 minutes). Whisk until smooth.
  4. Let flavors meld in refrigerator at least four hours (and if possible overnight). Enjoy!