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Beer Cheese Dip

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  • Prep 20 min
  • Total 20 min
  • Servings 16
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Beer adds body to a smooth, hot cheese dip. Perfect for potlucks and parties!
Updated Jan 26, 2010
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Ingredients

  • Assorted dippers such as cubes of bread, cubes of ham, green onions, apple wedges and pretzel twists, if desired
  • 1 clove garlic, peeled, cut in half
  • 1/4 cup butter or margarine
  • 1/4 cup all-purpose flour
  • 1 can or bottle (12 oz) regular or nonalcoholic beer
  • 6 cups shredded mild Cheddar cheese (1 1/2 lb)
  • Green onion, chopped, if desired

Steps

  • 1
    Rub inside of 3-quart saucepan with cut sides of garlic; discard garlic. Add butter to saucepan; melt over low heat. Stir in flour; cook 2 minutes, stirring constantly. Stir in beer. Increase heat to medium-high; heat to boiling. Boil 2 to 3 minutes, stirring constantly, until mixture is thick and smooth.
  • 2
    Reduce heat to low. Add cheese, about 1/2 cup at a time, stirring until cheese is melted and mixture is smooth.
  • 3
    Transfer cheese mixture to fondue pot. Immediately place fondue pot over flame. Serve with dippers. Garnish dip with onions.

Tips from the Betty Crocker Kitchens

  • tip 1
    If you like your dip spicy, stir 1/4 to 1/2 teaspoon red pepper sauce into the cheese sauce once it is melted and smooth.
  • tip 2
    If you don't have a fondue pot, keep the dip warm in a 1 1/2-quart slow cooker.

Nutrition

210 Calories, 17g Total Fat, 11g Protein, 2g Total Carbohydrate, 0g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
210
Calories from Fat
150
Total Fat
17g
26%
Saturated Fat
11g
54%
Trans Fat
0g
Cholesterol
50mg
17%
Sodium
280mg
12%
Potassium
45mg
1%
Total Carbohydrate
2g
1%
Dietary Fiber
0g
0%
Sugars
0g
Protein
11g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
0%
0%
Calcium
20%
20%
Iron
2%
2%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 1/2 High-Fat Meat; 1 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.
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