Spicy Beer Cheese Dip

| Last Updated: August 17, 2019 | , ,

You are here: Home / Spicy Recipes / Salsas & Dips / Spicy Beer Cheese Dip

A creamy crowd favorite…

Party time and a good dip go hand in hand. And, if you’re like us, a spicy dip is always the best, especially when paired with cheese. This spicy beer cheese dip checks those boxes and more, with that malty beer twist added to the mix.

Jalapeño peppers take center stage as the heat source. Add more (or less) to your liking. If you prefer something even spicier, consider adding a pinch of cayenne pepper instead of black pepper. Don’t overdo it – this is a dip for the masses. You want it to remain family-friendly, and the cayenne will permeate the flavor of the entire dip adding a lot of intensity.

Spicy Beer Cheese Dip

Spicy Beer Cheese Dip

5 from 1 vote
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Servings 8 servings
Calories 233 kcal

Ingredients
 
 

  • 2 cups shredded sharp cheddar cheese
  • 1 package cream cheese 8-ounce package
  • 1 bottle beer lager is best
  • 1 jalapeño pepper minced
  • 1 clove garlic minced
  • 1 tablespoon all-purpose flour
  • Pinch salt
  • Pinch black pepper

Instructions
 

  • In a bowl, combine the shredded cheddar cheese and flour. Stir to coat.
  • In a saucepan over medium heat, add the beer and bring to a quick boil.
  • Lower the heat to medium-low, then add the cheddar cheese, cream cheese, jalapeño pepper, garlic, salt, and pepper to the mix. Stir well to combine and until the cheese is melted and incorporated into the sauce.
  • Continue to simmer over medium-low until the cheese dip reaches your preferred thickness, then remove from the heat (note it will firm up as it cools, so consider this while measuring thickness of the dip while over heat).
  • Serve immediately while warm.

Notes

Want it spicier? Try a pinch of cayenne in the dip itself. This will add a level of heat through the entire sauce, not just the jalapeño pieces. 

Nutrition

Calories: 233kcalCarbohydrates: 3gProtein: 9gFat: 19gSaturated Fat: 11gCholesterol: 60mgSodium: 267mgPotassium: 78mgSugar: 1gVitamin A: 680IUVitamin C: 2.2mgCalcium: 233mgIron: 0.3mg
Tried this recipe?Mention @PepperScale or tag #PepperScale!
Matt Bray

Matt Bray

Chief Chilihead at Cindermint
Founder of PepperScale and Cindermint LLC. Sucker for a good scotch bonnet. Spicy food super-fan. Current fiery fascination: Datil hot sauces.

Related


Subscribe
Notify of
guest
0 Comments
Inline Feedbacks
View all comments