Is beer cheese dip alcohol free?

No. This recipe, as written, contains beer. You can substitute non-alcoholic beer or stock for the beer in the recipe for an alcohol free version. NOTE: The alcohol DOES NOT evaporate out of the sauce. To remove all alcohol from a sauce it needs to cook for 3 hours or so.

Can I make this dip ahead of time?

Yes. Make the cheese sauce and skillet chili up to 4 days in advance. Store them in separate airtight containers in the fridge. When ready to assemble the dip, heat the cheese sauce and add it to the cast iron skillet. You want the cheese sauce to be liquid and fill the bottom of the skillet. Add the chili on top (you can heat this, but don't have to). Place the dip in the oven and heat until cheese is bubbly and warm. We don't recommend freezing the cheese sauce. The chili can be frozen and thawed to use.

Beer Cheese Dip with Skillet Chili

Description

Beer cheese dip with skillet chili is the ultimate comfort food. Served with chips or pretzels this is sure to be a hit at your next game night, Super Bowl party, or potluck!

Ingredients

Scale

SKILLET CHILI

1/2 pound ground beef, chicken, or turkey
1 15-ounce can kidney beans, drained and rinsed
1 teaspoon chili powder
Salt and pepper to taste
1/4 teaspoon cayenne pepper
1/2 teaspoon onion powder
2 Tablespoons tomato paste
1/2 cup water

CHEESE SAUCE

2 Tablespoons butter
Salt and pepper to taste
3 Tablespoons flour
1/4 teaspoon ground mustard
4 ounces beer (we like a lager, pilsner, or IPA)
3/4 cup chicken or veggie stock
1/2 cup heavy cream
3 cups shredded sharp cheddar cheese (plus extra for garnish)
Green onion, sliced (for garnish)

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Instructions

MAKE THE SKILLET CHILI

Brown ground meat in a skillet over medium heat. Once brown add chili seasoning, salt and pepper, cayenne pepper, onion powder, tomato paste, and water. Stir and cook until combined.
Add kidney beans and stir. Reduce heat to low and simmer until liquid is absorbed, about 2 minutes. Set aside until ready to add to assemble dip.

MAKE THE CHEESE DIP

In a large pan, melt butter. Add flour and stir. Cook until mixture begins to turn golden brown and smell like toasted almonds! This will take about a minute.
Add ground mustard, salt, and pepper to taste and stir.
Add beer and stock and continue to cook and stir until mixture thickens, 1-2 minutes.
Add heavy cream and cook just until hot, but not boiling.
Add shredded cheddar cheese and stir until cheese starts to melt. Remove from heat and continue stirring until all the cheese is melted.

ASSEMBLE THE DIP

Preheat oven to 350°F.
Add the cheese dip to a 10 inch cast iron skillet (or a baking dish).
Spoon the chili mixture into the middle of the cheese mixture.
Place in a 350 degrees Fahrenheit oven to melt the cheese, about 10 minutes.
Serve with chips, bread, or pretzels.

Notes

Make ahead of time. This dip is a great make ahead recipe. Make the cheese dip and skillet chili up to 3 in advance and store in individual airtight containers in the fridge. Remove from the refrigerator when ready to bake. Heat the cheese sauce before pouring into the cast iron skillet. This helps the sauce spread out and fill up the pan making it easier to add the chili on top.

Riffs and Substitutions. Substitute non-alcoholic beer or stock for the beer to make this alcohol free. Spice it up with some jalapeños, or chipotle pepper in the chili, cheese sauce, or both!

Make this vegetarian. Substitute additional beans or a meat alternative for the ground meat and use vegetable stock instead of chicken stock.

Prep Time: 5 minutes
Cook Time: 25 minutes
Category: Dips and Spreads
Method: Cook
Cuisine: American

Nutrition

Serving Size: 2 ounce
Calories: 153
Sugar: 1.9 g
Sodium: 281.9 mg
Fat: 9.4 g
Carbohydrates: 7.9 g
Protein: 9.3 g
Cholesterol: 33.3 mg