Ingredients
1 3/4 c. shredded cheddar, divided
1/2 c. shredded mozzarella
1 (8-oz.) block cream cheese, softened
1 1/2 tbsp. Dijon mustard
2 tbsp. freshly chopped chives, plus more for garnish
2 tsp. garlic powder
1/4 c. pale ale beer (we love Sierra Nevada)
Kosher salt
Freshly ground black pepper
1 (16.3-oz.) can refrigerated biscuits
2 tbsp. baking soda
1 large egg, mixed with 1 tablespoon water, for brushing biscuits
Coarse salt
Preparation
Step 1Preheat oven to 350°. In a large bowl, stir together 1 1/2 cups cheddar, mozzarella, cream cheese, Dijon, chives, garlic powder, and beer and season with salt and pepper.Step 2Halve each biscuit and roll into a ball, then slice an X across the top.Step 3In a small saucepan, bring 2 cups water and baking soda to a boil and whisk to dissolve. Immediately reduce heat to maintain a simmer. Add biscuits in batches and cook until puffy, 1 minute, then remove with a slotted spoon and transfer to a 10" or 12" ovenproof skillet, forming a ring along the inside edge. Step 4Brush biscuits with egg wash and sprinkle with coarse salt. Transfer dip to center of skillet and sprinkle with remaining 1/4 cup cheddar. Step 5Bake until biscuits are golden and dip is bubbly, 33 to 35 minutes. Step 6Garnish with chives before serving.
What’s the best kind of cheese to use for beer cheese dip? There are several. You’ll want to use a combination of cheeses that melt well and bring different flavor nuances to the party. In this recipe, we used shredded cheddar and mozzarella with our tangy base of cream cheese. But feel free to get creative—the world is your oyster here! Gouda is traditionally served with beer in Europe, making it a no-brainer for this dip. Monterey Jack would also be a mild but delicious choice, or throw in some pepper jack for added spice!What’s the best type of beer to use for beer cheese dip?Take your pick! The sky’s the limit, though we suggest using a beer with lots of flavor. If Guinness is your thing, that will totally work. If you prefer bolder, hoppier IPAs, those will be equally great. Leave the light lagers for sipping, though. How do I make the pretzeled biscuits? This sounds way harder than it actually is. Something that’s been “pretzeled” has just been dunked in a boiling water and baking soda solution (see the measurements below) for about 30 seconds before being baked. We make ours super simple by starting with a can of store-bought biscuits, cutting them in half, and rolling them into balls before dunking them in the baking soda water. The pretzels then bake along with the dip in a cast-iron skillet (VERY important!). You can skip the “pretzling” step and bake the biscuits plain if you want! You can also check out our homemade pretzel recipe if you’d prefer to have plenty of soft pretzels on the side. How long does beer cheese last? The beer cheese itself will last for a couple days in the fridge and can be reheated at 350° until warm. The pretzeled biscuits, however, are best when enjoyed promptly. Can I serve this dip cold? Absolutely! This dip can be served (and is delicious) cold, at room temperature or hot and bubbling.Made this dip? Let us know how it came out in the comments below!
