Ingredients
-
3
-
1
-
1
-
2
-
3/4
-
3/4
-
4
-
3 1/2
-
4
-
14
-
-
-
-
-
Directions
Mexican Beer and Cheese Dip, I haven’t actually tried this yet, but since I haven’t written it neatly onto a recipe card yet either, I figured I’d post it here for safe-keeping! It sounds wonderful (Having never tried this before, I’m guessing at the prep and cook times ), This is an excellent queso dip It makes a huge quantity, so I had plenty to take to a gathering with leftovers for another day used Sierra Nevada Pale Ale b/c that’s what I had on hand I think the Corona might be too mild Suggest Dos Equis dark or something more hearty There was no noticeable beer character in the dip I also added light seasoning: some mild Cajun spice, salt and a bit of mild chile powder, about 1/2 tsp each used monterey jack, not colby jack (don’t like the yellow color) I also used petit diced Contadina canned tomatoes, so I didn’t have to chop Make sure the onion is cooked quite soft Forgot to add the garlic and wish I had I think it would add a lot to the dip The dip had a pretty rosy-white color Served with Tostitos Naturals certified organic yellow corn chips These are large restaurant style chips that are really, really good The beans added an interesting dimension This is a great recipe that leaves plenty of room for tweaking Well done, chef!, I haven’t actually tried this yet, but since I haven’t written it neatly onto a recipe card yet either, I figured I’d post it here for safe-keeping! It sounds wonderful (Having never tried this before, I’m guessing at the prep and cook times )
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Steps
|
1
Done
|
Saute Onion in Butter. Add Garlic and Cook For 30 Seconds. Add Flour and Blend Well. |
|
2
Done
|
Pour in Beer and Stir Until Smooth. Add Tomatoes and Chilies and Cook Until Mixture Thickens. |
|
3
Done
|
Add Both Cheeses and Cook Until Bubbly. |
|
4
Done
|
Remove from Heat and Stir in Beans Before Serving. |
