ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Beer and Cheese Dip

Yield 4 cups

Ingredients

  • 3 (5 oz.) jars sharp cheese spread, such as Kraft Old
  • English Cheese, at room temperature
  • 16 ounces cream cheese, softened
  • 1 1/4 ounces blue cheese, crumbled
  • 2 cloves garlic, minced
  • 2 drops hot sauce
  • 1 small onion, minced
  • 2 tablespoons salted butter, softened
  • 1/4 cup dark beer, heated and cooled, plus extra if needed
  • 1 loaf mini pumpernickel bread slices, optional
  • Assorted crudités, optional

Nutrition Information

  • calories 159
  • fat 15 g
  • satfat 9 g
  • protein 6 g
  • carbohydrate 2 g
  • fiber 0 g
  • cholesterol 44 mg
  • sodium 434 mg

How to Make It

  1. Blend cheese spread, cream cheese, blue cheese, garlic, hot sauce, onion and butter in a food processor. Mix in 1/4 cup beer. Add more beer if necessary, a few tablespoons at a time, until dip reaches dip consistency. Pour into a bowl, cover and refrigerate for at least 2 hours. Serve with bread slices and crudités for dipping.