Appetizers or snacks are my absolute favorite. Sure, I love a chocolate cupcake with cream cheese filling or a nice bowl of creamy mashed potatoes. But I am the kind of girl who can and will make a meal out of appetizers, especially something as good as this spicy beer cheese dip. That’s right, I said beer! This is also the part where I mention eating healthy is a 2017 goal. It’s about balance, right?
After writing my winter movies post, I was craving a good movie snack. Because winter was a theme (and it was raining outside), I wanted something warming. An oeey gooey cheese dip sounded perfect, especially with a little extra heat to give it some more oomph.
This dip comes together relatively quickly, which is bad and good. I don’t have the best willpower, so I lie to myself about how hard it is to make to avoid temptation. But honestly, it’s super duper easy to make. And delicious! But thank goodness my lazy bones remain ignorant to this fact. Otherwise I’d be sitting on the couch in my cheese-stained t-shirt, munching on spicy beer cheese dip and tortilla chips every night. 😀
Can you blame me?
This dip had the right amount of heat for me, where I could feel it but didn’t turn into a sweat fiend. Such a pretty picture I paint; I know! If you’re feeling fancy, you could go all out and make nachos with your favorite taco meat and all the fixings. Or use it as a cheese sauce on potato skins (Yum!). Or be pseudo healthy and dip some steamed broccoli in it. See, sometimes you can be bad AND good. But mostly, I’m just bad!
Spicy Beer Cheese Dip
Makes approximately 2 cups
- 3 Tablespoons butter
- 2 Tablespoons flour
- 6 oz lager (I used Stella Artois)
- 1 cup Monterrey Jack Cheese, shredded
- 1 cup Pepper Jack Cheese, shredded
- 1/4 teaspoon salt or to taste
- 1/2 to 1 can Rotel, drained
- Pour the beer into a glass and stir to remove any carbonation.
- In a medium pot, melt butter over medium heat. Whisk in flour until fully combined. Slowly add beer, stirring continuously. Cook for 2-3 minutes, or until thickened.
- Add a handful of cheese. Stir until fully melted. Add another handful of cheese and stir until melted. Repeat until all cheese is incorporated into dip. Do not dump all the cheese in at once or it will be gritty, rather than velvety smooth.
- Stir in a 1/2 can of Rotel and salt to taste. If desired, add the remaining can of Rotel. I used a whole can but felt it was too much (tomatoes/peppers, not heat) and will use a half can in the future.
- Remove from heat and serve with tortilla chips.
I do not recommend using pre-shredded cheese. I find packaged shredded cheese doesn’t melt as smoothly as hand-shredded cheese. Yes, it is more work but the end result is far superior.
Recipe from Growing Up Gabel.
Enjoy this lovely dip while watching movies, for the upcoming big game or whenever your heart desires something a little spicy and delicious!