We wanna see your dips! HA! Show us your dips! CLICK HERE to post pictures and recipes and check out what other dips listeners are posting! We have our favorites and we will post them during the show! So, tell us what you love and give us the recipe! Then check out what others are posting because you just might find your new favorite dip right here!
Here is one to get you going...it's the Pretzel Ring Beer Cheese Dip!
How do I make beer cheese dip?
Like any delicious dip, this one starts with a couple different types of shredded cheese and—the ingredient responsible for making all dips delicious—cream cheese. Stir those up, then add your flavoring agents. We turned to garlic powder, chives, and Dijon mustard here. The spicy, tangy mustard is the perfect ingredient to play up the earthy beer. Then add your beer!
What's the best type of beer to use for beer cheese dip?
The sky is kinda the limit here. Use the type of beer you typically like to drink. If Guinness is your thing, it totally works. If you tend to gravitate toward bolder, hoppier IPAs, those work—and in turn will produce a bolder beer flavor in your finished dip.
We wanted the beer flavor to be on the subtle side, so we reached for our favorite pale ale, Sierra Nevada.
What do I bake this dip in?
We baked our dip inside a ring of biscuits—the golden, flaky biscuits make the best dippers when hot out of the oven—but you can bake this dip on its own in a small oven-proof baking dish or skillet.
How do I make the pretzeled biscuits?
This sounds way harder than it actually is. Start with a can of store-bought biscuits, like Pillsbury. Halve them, then dunk them in a boiling water-baking soda solution (measurements below) just for 30 seconds or so. This is how they get "pretzeled". You can also skip the pretzeling step and still bake the dip in a ring of biscuits—but we all know beer cheese and pretzels are basically made for each other so why would you wanna do that?!
Can I serve this dip cold?
Absolutely! Or at room temperature.
PREP TIME: 0 HOURS 15 MINS
TOTAL TIME: 0 HOURS 45 MINS
1 3/4 c.shredded cheddar, divided
1/2 c.shredded mozzarella
1 oz.(8-oz.) block cream cheese, softened
1 1/2 tbsp.Dijon mustard
2 tbsp.freshly chopped chives, plus more for garnish
2 tsp.garlic powder
1/4 c.pale ale beer (we love Sierra Nevada)
Freshly ground black pepper
1(16.3-oz.) can refrigerated biscuits
2 tbsp.baking soda
1large egg, mixed with 1 tablespoon water, for brushing biscuits
- Preheat oven to 350°. In a large bowl, stir together 1 1/2 cups cheddar, mozzarella, cream cheese, Dijon, chives, garlic powder, and beer and season with salt and pepper.
- Halve each biscuit and roll into a ball, then slice an X across the top.
- In a small saucepan, bring 2 cups water and baking soda to a boil and whisk to dissolve. Immediately reduce heat to maintain a simmer. Add biscuits in batches and cook until puffy, 1 minute, then remove with a slotted spoon and transfer to a 10" or 12" ovenproof skillet, forming a ring along the inside edge.
- Brush biscuits with egg wash and sprinkle with coarse salt. Transfer dip to center of skillet and sprinkle with remaining 1/4 cup cheddar.
- Bake until biscuits are golden and dip is bubbly, 33 to 35 minutes.
- Garnish with chives before serving.