The Spicy, No-Cook Cheese Dip I Eat by the Spoonful

We're partnering with Allagash Brewing Company to make sure you've got everything you need to make the most of summer, whether you're hosting a laidback BBQ or hitting the beach. Here, we're sharing a fuss-free beer cheese recipe that's guaranteed to become your new favorite warm-weather dip.

I fully understand the concept of a dip. According to Merriam Webster, it's "a sauce or soft mixture into which food may be dipped." Normally, crackers or crudités make useful vehicles for scooping and dunking and shoveling tiny swatches of dip straight into my mouth, which always leaves me wanting another bite..and another and another.

But then there are those dip recipes that are so creamy, so savory, so straight-up addictive you don't need a tortilla chip or carrot stick to enjoy them at all—you just need a spoon.

For me, guacamole falls into this category, especially this no-frills version from Roberto Santibañez that relies on just a few simple ingredients: white onion, avocado, lime, chile, salt, and cilantro. (I've eaten it with a fork while laying by the pool on more than one occasion.)

Same goes with this five-minute miso hummus that's lightly sweet and has so much umami that I nearly finish the whole bowl in one sitting. Or this roasted red pepper and cauliflower number that looks pretty next to radicchio and sliced radishes, but is actually perfect entirely on its own. And I may or may not have been caught sneaking bites (with my finger) of this smoky black bean dip before my friends came over for a rooftop party last summer.

But perhaps the dip most worthy of being eaten straight out of the bowl is this spicy, no-cook beer cheese.

I love this beer cheese recipe not only because it's extremely easy (the toughest thing you have to do is grate cheese, and you can always buy it pre-shredded), but also because it's got all the flavors and textures I love. Whipped and creamy? Check. Punchy (thanks to garlic, jalapeños, hot sauce, and cayenne) without making your eyes tear up? Definitely. Cheesy? With a good chunk of sharp cheddar and pepper jack in there, heck yes.

A healthy splash of wheat beer adds nutty, malty notes (and from the beer I used a hint of citrus) that round out the sharpness of the heat and the richness of the cheese. Just make sure to crack open the beer, pour it in a measuring cup, and leave it out at temperature for at least an hour before you make this recipe; you want to lose as much carbonation as possible before you blitz everything in the food processor. And if you accidentally add too much beer to the dip as you're making it (you'll know you did if it's too thin and watery), just add a handful of shredded cheese (or more) to help thicken it back up.

As you know by now, I am more than happy to scarf down this dip solo. But it also tastes great with crackers, all manner of chips, salty pretzels, and sliced vegetables. I've even tried it slathered on toast and in a grilled cheese (with more cheddar and sliced tomatoes). But no matter which way you dip it (or spread it, or eat it by the spoonful), this one's a winner.

What's your all-time favorite dip? Tell us in the comments below!

We've partnered with Allagash Brewing Company to celebrate summer with some of our favorite recipes of the season, like this easy beer cheese dip. No matter how you spend these warm-weather months—whether you're throwing a laidback BBQ or hanging out with friends by the pool—a four-pack of Allagash White makes the perfect pairing.