Cheese Dip for Beer Lovers

If you’re having friends over–or attending a gathering–this weekend to watch the Super Bowl, here’s a great idea for a snack to serve to a crowd. My mother shared this recipe with me (I included a copy of her hand-written recipe below), but it is originally from the old Rainier Beer Company.

Serve it with a sliced baguette or a dark bread such as pumpernickel or rye. And serve it with beer, of course.

Beer Cheese
Makes 1 quart
Allow 20 minutes total prep time

1 pound medium-sharp cheese (I use Tillamook sharp cheddar)
1 teaspoon garlic salt
2 teaspoons minced onion
1 teaspoon dry mustard
A few dashes Tabasco sauce
1 teaspoon Worcestershire sauce
1 tablespoon butter
8 ounces beer (I tried it with an IPA because my husband likes them, but I think an amber or a porter might work better.)

Grate cheese.

Place all ingredients in the bowl of an electric mixer and beat until semi-smooth. Transfer in small batches into a blender and make fluffy. (I combined these steps by shredding the cheese in a food processor, using the same bowl to add the remaining ingredients, and then puréeing it in the food processor.)

Transfer to a container with a lid and keep refrigerated until ready to use. It should keep for several weeks in the refrigerator.

Tina’s Tip: This also makes a good “gift from the kitchen.”

If you want to serve an assortment of dips and spreads, you might also make a batch of my Green Goddess Dressing, which is great with potato chips–as well as fresh vegetables.


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