Bench-Warmer Beer Dip
Submitted by divinemi2
Creamy beer cheese dip loaded with black beans, jalapeño cheddar, scallions, and chopped tomatoes. Melts together in 20 minutes. Serve warm or cold with pretzels or tortilla chips.
YIELD
3 cupsPREP
10 minCOOK
10 minREADY
20 minGame day called. This dip answered.
Cream cheese and jalapeño cheddar melt together with a splash of beer into a thick, gooey base, then get loaded up with black beans, sliced scallions, and diced tomatoes.
It’s hearty enough to call it a snack and cheesy enough to keep you coming back for one more scoop.
Serve it warm for maximum melt factor or let it cool down for a thicker, scoopable spread. Either way, grab the pretzel chips and the tortilla crisps and let people go to town.
Makes about 3 and a half cups, which sounds like a lot until kickoff.
Pro Tips
- Low heat is everything. Cheese sauces break and turn greasy over high heat. Keep the flame low and stir often for a silky, smooth melt.
- Use a full-flavored beer like a lager or amber ale. Light beers work fine but contribute less depth. Whatever you’d drink, throw in the pot.
- Drain and rinse the black beans well. The canning liquid is starchy and can thin out the dip and make it murky.
Ingredients
Directions
In medium saucepan, over low heat, cook cream cheese, pasteurized cheese and beer, until melted and smooth.
Stir in beans, scallions and tomatoes; heat through.
Serve warm or cold as a dip with pretzel chips or tortilla crisps.
Makes 3½ cups.
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