Beer cheese dip, do I need to say more? This hot dip is a great appetizer at a party or a small get-together. Smoky smooth cheeses blended with herbs and beer then baked to bubbly goodness. Oh yes! Serve with toasted crusty bread, pretzels or salty crackers alongside your favorite beer.
The first time I made beer cheese dip I stuffed it in pretzel rolls then baked it and it was amazing! You can get my recipe for Pretzel Rolls stuffed with Hot Beer Cheese Dip here. I have made adjustments to that recipe since then. I doubled the smoked Gouda because let’s face it smoked Gouda is soooo goooood. Mozzarella got doubled as well so we could get that burned cheese on top. Say it with me, “Mmmmm Burnt Cheese”.
Ok let’s crack open a beer and let’s get this party dip started.
Ingredients for Beer Cheese Dip
- cream cheese
- smoked gouda
- mozzarella cheese
- dijon mustard
- Italian seasoning
- Beer, we used Yuengling
Beer Cheese Dip
Beer Cheese Dip
- 8 oz softened cream cheese
- 4 oz shredded smoked Gouda cheese
- 6 oz shredded Mozzarella cheese - reserve 4 ounces to sprinkle on top.
- 1 teaspoon Dijon mustard
- 1 clove of garlic minced
- 1/2 teaspoon Italian Seasoning
- 3 oz Yuengling Beer or your favorite beer.
In a medium size bowl mix together all the ingredients.
Pour into a baking dish and sprinkle remaining 4 ounces of Mozzarella on top.
Bake at 350 F for 15 minutes or until bubbly.
Broil on high for 2-3 minutes until you get the desired amount of burned cheese bubbles.
Refrigerate leftovers. It tastes just as good leftover.
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