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Beer-Cheese Dip | by Thomas Cizauskas
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Beer-Cheese Dip

Beer-Cheese Dip

Great Cooking! With Beer

Jack Erickson (Red Brick Press, 1989).



▶ Recipe (with a few adaptations):



2 cups (6-8 ounces) shredded cheddar cheese, at room temperature

2 ounces cream cheese, at room temperature

1 tsp dry mustard powder

1 clove garlic, mashed

1 tsp (vegan) Worcestershire sauce

1/2 tsp black pepper

1/2 tsp turmeric

1/2 tsp onion powder

1/2 tsp cumin

1/4 tsp cayenne pepper (or more to taste)

1 tsp malt vinegar

1/2 cup (4 ounces) light lager

1 dash smoked Spanish paprika

scant handful spring onions, chopped



1) Combine cheddar, cream cheese, mustard, pepper, turmeric, onion powder, cumin, garlic, vinegar, cayenne, and Worcestershire in a food processor or blender. (No salt needed; the cheese will be salty enough!)


2) Process/blend 30 seconds to blend.


3) With processor/blender running, add the beer gradually, blending until the mixture is 'peanut-butter' smooth, not runny. Add more, only if necessary.


4) Transfer the mixture to a serving bowl and refrigerate for at least an hour to allow the flavors blend.


5) Before serving, bring to room temperature. Garnish with chopped spring onions and a dash of paprika. Serve with raw vegetables.


▶ See original recipe page: here.

▶ Read more at YFGF: here.



▶ Photo by Yours For Good

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▶ Camera: Olympus Pen E-PL1.

---> Lens: Olympus M.14-42mm F3.5-5.6 II R

▶ Commercial use requires explicit permission, as per Creative Commons.

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Taken on January 22, 2016