Perfect for backyard summer BBQs or last-minute picnics, this easy beer cheese recipe makes a fast—and tasty—appetizer or snack. All you need to do ahead of time (at least an hour) is let the beer come up to room temperature so it blends nice and smoothly with the cheese. To make this recipe even easier, buy pre-shredded cheese. That way, all you have to do is toss everything in the food processor or a powerful blender. —Erin Alexander
Test Kitchen Notes
This recipe was developed in partnership with Allagash Brewing Company. —The Editors
Allagash White beer, plus more to thin out the dip, if needed
1 1/2 cups
sharp cheddar cheese, shredded
pepper jack cheese, shredded
small clove garlic, minced
hot sauce, plus more to taste
jalapeño, roughly chopped and with the seeds removed
small bunch cilantro, roughly torn
In This Recipe
Pour the beer into a measuring cup or small bowl and let it sit out for at least one hour to come up to room temperature and lose its carbonation. (If it is too cold or bubbly it won’t combine properly.)
Add the cheddar cheese, pepper jack, minced garlic, paprika, cayenne, and salt to a food processor. Pulse the food processor a few times or until roughly combined.
Scrape down the sides of the food processor and add the hot sauce, mustard, Worcestershire sauce, sliced jalapeño, and cilantro. Pulse the food processor a few times or until loosely combined.
Scrape down the sides of the food processor and add the beer one or two tablespoons at a time. Pulse until the mixture is smooth, creamy, and fully combined, adding more beer as needed. If the dip is too thick, add 1 tablespoon of beer at a time; if it's too thin, add 1 small handful of cheddar cheese at a time until you've reached the desired consistency.
Serve immediately with crackers and crudités. (It will also keep in the fridge for up to 1 week.)
Erin Alexander is the Assistant Editor of Partner Content at Food52, covering pop culture, travel, foods of the internet, and all things #sponsored. Formerly at Men’s Journal, Men’s Fitness, Us Weekly, and Hearst, she currently lives in New York City.