Indulge in the tantalizing world of smoky garlic beer cheese, a culinary symphony of bold flavors that will captivate your taste buds. This delectable dip, hailing from the heart of Wisconsin, seamlessly blends the richness of melted cheese with the robust smokiness of bacon and garlic, all while being elevated by the unique tang of beer. As you delve into the depths of this culinary masterpiece, you'll encounter three distinct recipes that cater to various preferences and dietary restrictions. The classic recipe embraces the indulgence of full-fat ingredients, while the lightened-up version offers a guilt-free alternative with reduced-fat cheese and milk. For those with vegan inclinations, a plant-based rendition awaits, showcasing the power of cashews in replicating the creamy texture and delectable flavor of cheese. Get ready to embark on a culinary adventure that promises to leave you craving more.
Here are our top 4 tried and tested recipes!
SMOKY GARLIC BEER CHEESE
Even though I'm a closet Easy Cheeser, I like to make my own dips and spreads, and this is my favorite cheese spread. It's good and smoky and tastes great on saltine-type crackers, whole wheat crackers, and with crunchy sesame breadsticks. Prep time includes "sitting time".
Provided by EdsGirlAngie
Categories Spreads
Time 8h
Yield 2 1/2 cups
Number Of Ingredients 8
Steps:
- In a small bowl, mix cheeses together.
- Beat in beer to make a creamy spreading consistency.
- Add garlic salt, Tabasco, Liquid Smoke and chili powder.
- Cover and chill several hours or overnight.
- Take out of refrigerator about 1/2 hour before serving.
- Garnish with crumbled cooked bacon if you wish.
Nutrition Facts : Calories 500, Fat 42, SaturatedFat 26.6, Cholesterol 132.3, Sodium 676.8, Carbohydrate 3.8, Fiber 0.4, Sugar 0.6, Protein 25.4
SMOKED CHEESE AND BEER FONDUE WITH BEER-SIMMERED BRATWURST, GRILLED BACON, MUSHROOMS AND RYE BREAD
Provided by Bobby Flay
Time 1h35m
Yield 6 servings
Number Of Ingredients 25
Steps:
- Preheat a grill for direct grilling. If using charcoal, arrange it so that you have areas of medium-high and low to medium-low heat.
- Combine the cheeses in a large bowl and toss with the cornstarch. Bring the brat cooking liquid to a simmer in a medium saucepan over the higher heat. Add the cheese, a few handfuls at a time, and stir in a figure eight motion with a wooden spoon until smooth. Whisk in the 2 tablespoons spicy brown mustard and hot sauce and season with salt and pepper if needed. Transfer to a fondue pot and keep warm.
- Place a drip pan under the lower heat side of the grill and put the bacon on the grill. Cook until nicely charred on both sides and cooked through, about 5 minutes per side. Transfer to a platter or cutting board.
- Toss the mushroom caps with some of the canola oil and season with salt and pepper. Transfer the mushroom caps to a grill basket and cook over the higher heat side, tossing occasionally, until cooked through, about 10 minutes. Transfer to a serving bowl.
- Brush the rye bread on both sides with canola oil and season with salt and pepper. Grill the bread over the higher heat side until toasted and slightly charred, 3 to 4 minutes per side. Transfer to a platter or cutting board.
- Cut the bacon, rye bread and Beer-Simmered Bratwurst into chunks. Serve alongside the fondue with the mushrooms and the mustards.
- Preheat the grill for direct grilling, high heat.
- Combine the beer, caraway, coriander, mustard seeds, onions, garlic and ginger in a large stockpot. Then, add the bratwurst. Place the pot on the grates of the grill and bring to a simmer. Simmer the sausages until half-cooked, about 5 minutes. Remove the pan from the grill and let the bratwurst sit in the liquid for 30 minutes. Transfer the brats to a platter or cutting board and strain the liquid into a bowl, discard the solids. Reserve the liquid for the fondue.
- Brush the sausages with canola oil and grill until the casings are crisp and golden brown and the sausages are cooked through, 4 to 6 minutes per side. Keep warm until serving.
SMOKY KENTUCKY BEER CHEESE
This is traditional Kentucky beer cheese with my own delicious twist - smoke! Makes a great appetizer to go with that cold beer on game day, and it just wouldn't be Derby Day without it! Feel free to adjust the heat to your liking.
Provided by Teresa G. @sokygal
Categories Cheese Appetizers
Number Of Ingredients 8
Steps:
- Gather and prep ingredients (pour beer into measuring cup and allow to sit on the countertop for at least an hour, mince garlic, shred cheeses etc...)
- Add to the bowl of food processor, fitted with an "S" blade, the cheeses, minced garlic, dry mustard, salt and cayenne pepper.
- Process on "puree" setting for 30 seconds, then add worcestershire sauce.
- With machine running, slowly pour about 5 ounces of the flat beer through the spout. Puree mixture for an additional 2 minutes (if at any point the mixture begins to form a ball, stop the processor and use a long spoon or spatula to break up the ball and scrape down the sides, then continue to process until mixture reaches desired smooth consistency.) Beer cheese should be both dippable and spreadable, not runny like queso.
- May be served immediately, but better if allowed to rest, covered, in refrigerator overnight. Serve with chips, carrot and celery sticks, pretzels, crackers etc...
GOURMET BEER CHEESE
Perfect beer cheese recipe for Oktoberfest! Smoked Gouda adds the perfect touch. Serve with soft pretzels.
Provided by Dustin Jay
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 30m
Yield 20
Number Of Ingredients 12
Steps:
- Heat cream cheese and processed cheese food together in a sauce pan over low heat until melted, 5 to 10 minutes. Slowly stir beer into cheese mixture until thoroughly mixed. Add Gouda cheese, mozzarella cheese, and provolone cheese to beer-cheese mixture, stirring continually until smooth, 5 to 10 minutes. Stir Worcestershire sauce, brown sugar, horseradish, garlic, mustard, salt, and pepper into cheese mixture until well mixed and heated through, about 10 more minutes.
Nutrition Facts : Calories 143.1 calories, Carbohydrate 3.5 g, Cholesterol 34.3 mg, Fat 10.5 g, Protein 7.6 g, SaturatedFat 6.5 g, Sodium 343.8 mg, Sugar 2.1 g
Tips:
- For a smoother cheese dip, use a food processor or blender to combine the ingredients.
- To make the dip ahead of time, prepare it up to 2 days in advance and store it in the refrigerator. When ready to serve, reheat it over low heat until warmed through.
- If you don't have beer on hand, you can substitute chicken broth or vegetable broth.
- For a spicier dip, add a pinch of cayenne pepper or chili powder.
- Serve the dip with your favorite dippers, such as pretzels, crackers, vegetables, or bread.
Conclusion:
This smoky garlic beer cheese is a delicious and easy-to-make appetizer that is perfect for any occasion. It is creamy, cheesy, and packed with flavor. Whether you are serving it at a party or enjoying it as a snack, this dip is sure to be a hit. So next time you are looking for a tasty and satisfying appetizer, give this smoky garlic beer cheese a try. It is guaranteed to please everyone!
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