Try this Beer Dip recipe, or contribute your own.
- Carbohydrate 594.968018895907 g
- Cholesterol 1552.30321358866 mg
- Fat 503.071254849999 g
- Fiber 51.7439987182617 g
- Protein 260.588695146316 g
- Saturated Fat 290.143039980607 g
- Serving Size 1 1 Recipe (2266g)
- Sodium 7561.43901560916 mg
- Sugar 543.224020177645 g
- Trans Fat 54.6352056019269 g
- Calories 7731 calories
Step-by-step
- In a large bowl, beat the cream cheese, beer and dressing mix until blended.
- Stir in cheese.
- Serve with pretzels.
Using cold cream cheese guarantees a lumpy mixture that refuses to incorporate the beer. Soften the block on the counter until it reaches 65 degrees Fahrenheit before starting the mixer. Cream cheese contains high moisture levels that separate easily when over-beaten or combined with liquids that are too cold. Whip the base until smooth at medium speed for precisely two minutes before adding any other components.
Choosing the wrong beer style ruins the final balance. Pilsners and light lagers impart crisp bitterness that cuts through the fat, while heavily hopped IPAs introduce harsh metallic notes and muddy the flavor profile. Pour the liquid slowly into the paddle attachment while running the mixer on low to prevent splashing and ensure complete absorption into the dairy.
Shredding pre-packaged blocks coated in cellulose prevents proper binding with the cheese and seasoning. Grate sharp cheddar by hand using the medium holes on a box grater for superior melting behavior. Fold the shreds into the whipped base manually with a silicone spatula rather than running them through the machine, which releases excess oils.
Store this spread covered in the refrigerator for up to three days, but note that dairy-heavy dips with high moisture content cannot withstand the freezer. Freezing alters the emulsion permanently, turning the mixture into a watery, grainy mess upon thawing. Serve chilled straight from the cooler alongside hard pretzels.
