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German Beer Cheese Dip
February 1, 2019
By: Debbie Neff
INGREDIENTS
INSTRUCTIONS
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Sharp cheddar cheese, cut into 1/2" cubes
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1 tbs worcestershire sauce
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1-1/2 tsp prepared mustard
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1 small garlic clove, minced
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1/4 tsp salt
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1/8 tsp pepper
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2/3 cup German beer or non-alcoholic beer (Yuengling)
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Assorted crackers, pretzels or vegetables
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Place cheese in a food processor.
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Pulse until finely chopped, about 1 minute.
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Add Worcestershire sauce, mustard, garlic, salt and pepper.
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Gradually add beer until mixture is smooth and spreadable, about 1-1/2 min.
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Transfer to a serving bowl or gift jars.
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Refrigerate and cover for up to 1 week. It might get hard in the refrigerator, so I set it out a couple of hours before serving.
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*Special thanks to Debbie Neff for the delicious recipe!
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