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Ultimate Smoky Garlic Beer Cheese Dip Recipe

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Ingredients

Adjust Servings:
2 cups shredded sharp cheddar cheese
1 (3 ounce) package cream cheese, softened
1/2 teaspoon garlic salt
1/4 teaspoon tabasco sauce
1/3 cup beer
3/4 teaspoon liquid smoke
1 teaspoon chili powder
crumbled cooked bacon, to garnish (optional)

Nutritional information

500
Calories
378 g
Calories From Fat
42 g
Total Fat
26.6 g
Saturated Fat
132.3 mg
Cholesterol
676.8 mg
Sodium
3.8 g
Carbs
0.4 g
Dietary Fiber
0.6 g
Sugars
25.4 g
Protein
408g
Serving Size

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Ultimate Smoky Garlic Beer Cheese Dip Recipe

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    Cuisine:

    I couldn't get a creamy spreading consistency no matter how much I beat it, and I doubt that's possible without heating the cheeses to melt the cheddar. I tried just gently warming in the microwave. When that didn't work, I put everything in the top of a double boiler and gently warmed until blended. What I'd suggest for making this, if you want a creamy texture and not bits of cheese suspended in spread, would be to combine the cheeses and warm over a double boiler until just melted and blended, then remove from the heat and cool slightly, then add the other ingredients. I would also suggest starting at 1/4 teaspoon of liquid smoke and increasing it if you want more -- 3/4 gives it a degree of smokiness that steps on the other flavors somewhat, I think. That's a matter of taste, though, and the flavor combo of this spread is great. It also seems like it could serve as a good jumping-off point for other flavors that go well with cheese: for example, a fairly strong beer and some whole-grain mustard instead of the liquid smoke and garlic and tabasco. I'm going to have fun experimenting with this one!

    • 500 min
    • Serves 3
    • Easy

    Ingredients

    Directions

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    Smoky Garlic Beer Cheese, Even though I’m a closet Easy Cheeser, I like to make my own dips and spreads, and this is my favorite cheese spread It’s good and smoky and tastes great on saltine-type crackers, whole wheat crackers, and with crunchy sesame breadsticks Prep time includes sitting time , I couldn’t get a creamy spreading consistency no matter how much I beat it, and I doubt that’s possible without heating the cheeses to melt the cheddar I tried just gently warming in the microwave When that didn’t work, I put everything in the top of a double boiler and gently warmed until blended What I’d suggest for making this, if you want a creamy texture and not bits of cheese suspended in spread, would be to combine the cheeses and warm over a double boiler until just melted and blended, then remove from the heat and cool slightly, then add the other ingredients I would also suggest starting at 1/4 teaspoon of liquid smoke and increasing it if you want more — 3/4 gives it a degree of smokiness that steps on the other flavors somewhat, I think That’s a matter of taste, though, and the flavor combo of this spread is great It also seems like it could serve as a good jumping-off point for other flavors that go well with cheese: for example, a fairly strong beer and some whole-grain mustard instead of the liquid smoke and garlic and tabasco I’m going to have fun experimenting with this one!, I loved this!! Cream cheese dips are my weakness & this was a good one!! I will definitely make it again


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    Steps

    1
    Done

    In a Small Bowl, Mix Cheeses Together.

    2
    Done

    Beat in Beer to Make a Creamy Spreading Consistency.

    3
    Done

    Add Garlic Salt, Tabasco, Liquid Smoke and Chili Powder.

    4
    Done

    Cover and Chill Several Hours or Overnight.

    5
    Done

    Take Out of Refrigerator About 1/2 Hour Before Serving.

    6
    Done

    Garnish With Crumbled Cooked Bacon If You Wish.

    Avatar Of Dylan Ward

    Dylan Ward

    Ramen enthusiast creating flavorful and authentic Japanese noodle soup.

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