Beer-Cheese Dip

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Beer and red pepper sauce dress up prepared cheese for a delightful dip that's ready in 15 minutes.

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Member Reviews ( 2 )

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PREP TIME 10 Min
TOTAL TIME 15 Min
SERVINGS 20

1: package (1 lb) pasteurized prepared cheese product loaf, cut into cubes

1/2: cup regular or non-alcoholic beer

1/2: to 1 teaspoon red pepper sauce

: Assorted raw vegetables

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1 In 3-quart saucepan, heat cheese and beer over medium heat, stirring constantly, until cheese is melted and mixture is smooth. Stir in pepper sauce.
2 Pour cheese mixture into fondue pot or 1- to 2 1/2-quart slow cooker on low heat setting. Dip will hold up to 2 hours in slow cooker. Serve with vegetables.

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Expert Tips

Serve with a variety of bite-size dippers, including vegetables, bread cubes or pretzel nuggets.

Got questions? Our experts have the answers. Ask Betty now.

Nutrition Information:

1 Serving (1 Serving)

Calories 175

(Calories from Fat 115),

Total Fat 13g

(Saturated Fat 9g,),

Cholesterol 35mg;
Sodium 920mg;
Total Carbohydrate 5g

(Dietary Fiber 0g,

Protein 10g;

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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Posted 12/20/2010 7:27:13 PM REPORT ABUSE MamaBerry said:

Rating:

ALWAYS a hit, every time I make it. The only thing I do different is instead of using hot sauce, I use a little cayenne pepper. USE WITH CAUTION! This stuff is hot :) We serve with tortilla chips and it's gone super fast.

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