During this season many of us end up attending a holiday gathering or four.  When that happens, the polite thing to do is to bring a bottle of something and possibly a tasty morsel to share.  So in that spirit, I present to you this week a simple cheese dip you can make with beer.  It’s tasty and it uses beer.  What more can you ask for?

This recipe calls for a mild-medium cheddar cheese and a hefeweizen.  If you read my last post about beef stew you’ll know that I prefer robust and distinct flavours when I’m cooking with beer.  With that in mind, the next time I make this recipe I’ll be amping things up a little bit by using sharp cheddar and a hoppy but not too bitter Pale Ale, such as Steamworks’ Pale Ale, or Yellow Dog’s Chase My Tail.  If that’s not your style, go with your favourite wheat beer to start and tweak the recipe afterwards!

We had the dip with a charcuterie plate that included crackers, pickles, some sliced meats and soft cheeses that really complimented this dip.  Expect a little wasabi-like kick when you first taste it, followed some cheesy-creaminess, finishing off with a bit of heat.  The final result is sure to be a popular addition to any holiday party.

cheese dip and beer bottle

Not eating it all at this stage was a challenge, but we made it!

What you need

All right, the ingredients:

  • ½ cup of flat wheat beer (I used Mission Springs’ Harvest Heff, but next time will go with something a little bit more flavourful)
  • ½ pound of grated mild or medium cheddar cheese (as above, next time I’m going with a sharp cheddar for more cheesy punch)
  • 2 tbsp finely chopped green onions or chives
  • 2 tbsp finely chopped parsley
  • ½-1tsp mustard powder (I think it was a bit heavy on the mustard, so next time I’ll add half a teaspoon)
  • 10-14 drops of Tabasco sauce


How to do it

The Method:

  1. Stir the beer vigorously before measuring to be sure it’s flat.
  2. In a large bowl stir together the cheese, onions, parsley, the lesser amount of the hot sauce, and the beer.  Mix fully.
  3. Cover the bowl and refrigerate for 2 hours.  Taste the dip and add more hot sauce if desired.
  4. Chill for at least 2 more hours or overnight if you can.
  5. Serve with your favourite crackers, bread, or cut up vegetables and pair with the beer you used in the recipe.




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