Queso-Inspired Beer Cheese Dip Recipe
Beer cheese and queso dip have been adding their gooey, melty appeal to parties and bars for decades, and both have a way of drawing a crowd. Beer cheese has a rich, cheesy flavor with a malty edge from the beer, and queso is equally cheesy with a kick from chiles and spices. This queso-inspired beer cheese is the best of all possible worlds for cheese lovers, because it blends the 2 recipes together to create a creamy and spicy dip. Our queso-inspired dip is made with crisp Mexican lager, which helps to brighten up the rich cheese and keep everything refreshing.
I'm using 3 cheeses in this dip, and each one brings something to the table. The sharp cheddar offers bold flavor and optimum meltiness, and is the classic beer-cheese staple. Monterey Jack brings a more silky texture with a mellow and smooth taste. Oaxaca bubbles on top and adds gooeyness and maximum cheese pull. With jalapeños for a fresh vegetal kick and spices like cumin, smoked paprika, and chili powder for earthiness, smokiness, and a more lingering heat, this queso offers up layers of flavor.
My favorite part about this dip is how it goes from the stove to the oven in one skillet. It's a simple series of steps that come together quickly, and the final presentation is impressive.
Gather the ingredients for queso-inspired cheese beer dip
To make this recipe, you'll need a few things from the produce department, so start there and grab a yellow onion, a jalapeño, garlic, and optional fresh cilantro if you want to garnish with some color. Stop by the dairy case for unsalted butter, whole milk, sharp cheddar cheese, Monterey Jack cheese, and Oaxaca cheese. You can use half and half instead of milk for an even richer texture. For the beer, I'm using Modelo Especial, but you can swap this with Corona or Tecate. It's best to avoid an IPA beer since those types of beer have a strong bitterness that will intensify as it cooks. Check your pantry for all-purpose flour and Worcestershire sauce, then visit your spice cabinet for dry mustard, chili powder, ground cumin, smoked paprika, kosher salt, and black pepper.
Step 1: Preheat the oven
Preheat the oven to broil.
Step 2: Melt the butter
Melt the butter in a 10- or 12-inch cast iron skillet over medium heat.
Step 3: Add onion and jalapeño
Add the onion and jalapeño and cook until soft and translucent, about 4 minutes.
Step 4: Add the garlic
Add the garlic and stir until fragrant, about 30 seconds.
Step 5: Add flour
Sprinkle in the flour and stir constantly for 1 minute, until it smells toasty and no dry flour remains.
Step 6: Add the beer
Pour in the beer, whisking the whole time; it will foam up and then settle.
Step 7: Whisk in milk
Whisk in the milk until smooth.
Step 8: Add more ingredients
Whisk in the Worcestershire, dry mustard, chili powder, cumin, smoked paprika, salt, and pepper.
Step 9: Thicken the sauce
Lower the heat to a simmer, whisking often, until the sauce is thick enough to coat the back of a spoon, 2 to 3 minutes.
Step 10: Add cheddar and Jack cheese
Add the cheddar and Monterey Jack a small amount at a time, stirring until each handful melts completely before adding the next.
Step 11: Add the Oaxaca cheese
Scatter the Oaxaca cheese evenly over the top.
Step 12: Move the skillet to the oven
Move the skillet to the oven and broil until the top is bubbling and spotted golden brown, 2 to 4 minutes, watching closely.
Step 13: Garnish and serve the queso
Garnish with optional cilantro and serve hot with tortilla chips.
What pairs well with beer cheese dip?
Queso-Inspired Beer Cheese Dip Recipe
Game day appetizers just got a little more cheesy, with our melty, gooey, smooth and spicy queso-inspired beer cheese dip, which comes together in 1 skillet.
Ingredients
- 3 tablespoons unsalted butter
- ½ cup yellow onion, finely diced
- 1 jalapeño, seeded and minced
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 1 ¼ cups Mexican lager, such as Modelo Especial, at room temperature
- ¾ cup whole milk, at room temperature
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dry mustard
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
- ¼ teaspoon smoked paprika
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 12 ounces sharp cheddar cheese, freshly shredded
- 4 ounces Monterey Jack cheese, freshly shredded
- 4 ounces Oaxaca cheese, shredded
Optional Ingredients
- fresh cilantro, chopped
- tortilla chips, for serving
Directions
- Preheat the oven to broil.
- Melt the butter in a 10- or 12-inch cast iron skillet over medium heat.
- Add the onion and jalapeño and cook until soft and translucent, about 4 minutes.
- Add the garlic and stir until fragrant, about 30 seconds.
- Sprinkle in the flour and stir constantly for 1 minute, until it smells toasty and no dry flour remains.
- Pour in the beer, whisking the whole time; it will foam up and then settle.
- Whisk in the milk until smooth.
- Whisk in the Worcestershire, dry mustard, chili powder, cumin, smoked paprika, salt, and pepper.
- Lower the heat to a simmer, whisking often, until the sauce is thick enough to coat the back of a spoon, 2 to 3 minutes.
- Add the cheddar and Monterey Jack a small amount at a time, stirring until each handful melts completely before adding the next.
- Scatter the Oaxaca cheese evenly over the top.
- Move the skillet to the oven and broil until the top is bubbling and spotted golden brown, 2 to 4 minutes, watching closely.
- Garnish with optional cilantro and serve hot with tortilla chips.
How do I keep beer cheese dip warm and smooth for a party?
To keep the cheese dip warm for a party, save the last step of the process — the broiling step — for after your guests arrive. Since it only needs a few minutes under the broiler, complete that step just minutes before you want to serve it. Cast iron holds heat really well, so for the first 30-40 minutes, it should remain warm when you serve it straight from the skillet. Keep the oven set at 200 F, and when it starts to cool, pop it back into the oven for a few minutes. The dip tends to thicken as it sits, so you can add a splash of milk or beer and give it a quick stir before putting it back in if needed.
For a longer gathering where people are coming and going, it's best to transfer the beer cheese dip to a slow cooker. Set the temperature to warm or low to keep the dip hot without burning it. To prevent a skin layer from forming on top, stir it every half hour. You can also set some small dipping bowls next to the slow cooker so guests can self-serve the dip into an individual portion.
Why did my beer cheese turn grainy or oily, and can I fix it?
There are a few reasons that the cheese dip can turn grainy or oily. The first is that you used pre-shredded cheese. Shredded cheese contains anti-caking agents and cellulose, which alter the way cheese melts and can add graininess. Another culprit that causes grainy or oily cheese is cooking the dip at too high a heat. If the cheese proteins are sitting at high heat, the structure changes, and the fat separates. It's important to stay close by the stove to make sure no bubbling occurs, and the heat remains gentle. Another problem can occur if you add the cheese too fast, which could cause the cheese to melt unevenly or to melt in clumps.
There are a few things you can do to fix the dip if you notice it has gotten oily or grainy. First, try removing it from the heat and stirring in a couple of tablespoons of warm milk or room temperature beer. You can also try adding a cornstarch slurry, which will help it re-emulsify: Mix 1 tablespoon of cornstarch with 1 tablespoon of water, beer, or milk, and once it is combined, add it to the dip. You can also use an immersion blender for a minute or two to blend everything smoothly.