Best 5 Jamies Beer Cheese Game Day Dip Recipes

JAMIE'S BEER CHEESE GAME-DAY DIP

Steps:

• Spray 5- to 6-quart round or oval slow cooker with cooking spray. In large bowl, beat cream cheese with electric mixer on high speed until smooth. Beat in salsa con queso dip until well combined, followed by prepared cheese product and beer, beating until nearly smooth. Pour mixture into slow cooker.
• Add uncooked pasta and sauce mix (from Hamburger Helper box); stir until well combined. Stir in cooked ground beef.
• Cover; cook on High heat setting 2 to 3 hours, stirring occasionally, until cheese is hot and pasta is done.
• Serve with tortilla chips for dipping.

BEER CHEESE DIP

Steps:

• 1. In a medium saucepan, melt the butter over medium-low heat. Add the onion and cook, stirring, until softened, 4 to 6 minutes. Gradually whisk in the flour and cook, whisking constantly, until lightly browned, about 1 minute. 2. Gradually whisk in the beer and half and half. Cook, whisking constantly, until the sauce is thickened and just begins to bubble, 5 to 7 minutes. Reduce the heat to low and gradually add the cheeses, whisking constantly, until melted and combined. Remove from the heat. 3. Whisk in the dijon mustard and the Worcestershire sauce. Garnish with chives and black pepper, if you like. Serve with pretzels; re-warm gently as needed.

BEER CHEESE DIP

Steps:

• Bring the lager, mustard powder and Worcestershire sauce to a simmer in a small saucepan over medium heat and cook for 1 to 2 minutes, then reduce the heat to low. Add the cream cheese and cook, whisking, until melted and smooth. Gradually add handfuls of the cheeses, whisking to melt between each addition; do not let the mixture boil. Cook, whisking, until completely smooth, then add the cayenne and garlic powder and season with salt to taste. Serve warm or at room temperature; the sauce will thicken as it cools.

BEER CHEESE DIP

Steps:

• Melt the butter in a medium saucepan over medium heat. Add the flour and whisk until the flour is completely absorbed. Continue cooking, whisking constantly, for 1 minute.
• While whisking constantly, slowly pour in the beer and half & half. Whisk in the mustard, Worcestershire sauce, garlic powder, salt, and cayenne pepper. Bring the mixture to a boil, whisking constantly, then reduce to a simmer and continue cooking, whisking frequently, until thickened enough to coat the back of a spoon, about 3 minutes.
• With the heat on low, add the cheeses a handful at a time, whisking between each addition, until the cheese is fully melted before adding more. Taste and adjust seasoning, if necessary. Transfer the dip to a serving bowl and sprinkle with fresh chives, if using. Serve immediately.
• Leftover beer cheese can be covered and refrigerated in an airtight container. Reheat gently on the stovetop over medium-low heat, whisking frequently, until warmed through.
• Note: Lager is a family of beers that includes bright lagers, amber lagers, dark lagers, Oktoberfests, and pilsners. I used Fat Tire because that what I had in the house, but Budweiser, Bud Light, Coors Light, and Miller Lite are all good options. No need to use anything fancy!

IPA BEER CHEESE DIP

Steps:

• In 2-quart saucepan, heat Dip ingredients over low heat, stirring frequently, until cheeses melt and mixture is smooth.
• Sprinkle with red pepper and green onion. Serve with chips.