I like using an ale in this dip, but whatever flavor of beer you like would be delicious. You can also really play with different combinations of cheese. I used Velveeta in place of the Colby once, and honestly felt like I had died and gone to heaven. The only problem with Velveeta is that it seizes up almost as soon as you take it off the heat. So…I loved the gouda, or any kind of melty cheese with a high moisture content will do. You will need:
- 3/4 cup beer
- 6 oz cream cheese
- 1 1/2 cup grated gouda (fontina is also delicious)
- 1 1/2 cup grated Colby (gruyere is also heavenly)
- 1/2 tsp paprika, plus more for garnish
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp pepper
- 1 TBS fresh minced parsley, plus more for garnish
Plus!
- lots of salty snacks (like pretzels, for serving
- toasted bread cubes (for serving)
- fresh veggies (for serving)
Pour the beer into a small/medium saucepan (small if you’re a cautious stir-er, medium if you’re not). Add in the cream cheese and let it melt on medium heat. In the meantime, grate up your other cheeses. Add them in one at a time and melt them into the beer and cream cheese mixture, it won’t take long. Now, here you can play a bit and dilute your dip with a little more beer if you’d like, or possibly add some more cheese (or sour cream!) if you want it a little thicker. 
Stir in the paprika, garlic powder, salt, pepper, and parsley, and remove from the heat. Can you say delicious in German?? Neither can I. Ok, give me a moment while I look it up…köstliche!
Click below for the printable!
Highbrow Downhome 