Recipe:
Beer Queso

Updated on March 22, 2016

Recipe: Beer Queso

We are no strangers to beer dip - it's often our favorite part of an appetizer spread (see Beer Cheese, Beer & Onion Dip or Beer & Artichoke Dip for examples). Naturally, Beer Queso was next on the list to perfect - and our Jalapeño Saison tops it off spectacularly. It's packed with delicious cheddar cheese and a touch of sour cream adds just enough sourness to balance out the dip's rich qualities. We love the consistency of this queso - it's creamy and smooth with some heat - and definitely beckons for continued chip-dipping. If you like a little more spice, add in another 1/2 habanero or jalapeño, or leave out the pepper all together for a more mild version.

What You Need

2 tablespoons butter
2 tablespoons flour
1 cup heavy cream
1 cup Jalapeño Saison (or another light flavorful beer)
1 habanero, split
2 cups cheddar, shredded
2 cups monterey jack, shredded
1/2 cup sour cream
1/2 red onion, diced
1/2 bell pepped, diced
1/4 cup diced tomatos
1 jalapeño, diced
1 tablespoon chopped cilantro

What You Do

Melt the butter over medium-low heat. Add in the flour and whisk to create a roux, about 1 minute. Add in heavy cream, beer and split habanero. Cook for 5 minutes (until roux starts to thicken) being careful not to boil. Remove pepper.
Stir in cheese in thirds, letting each addition melt before adding the next. When cheese it fully melted, turn off heat and fold in sour cream.
If serving immediately fold in diced vegetables, otherwise refrigerate cheese mixture separately and add vegetables in after reheating. Top with fresh cilantro. Enjoy!

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