Three Cheese Beer Dip

I was lucky enough to get to see my dad a few weeks ago. I served this up one evening and he absolutely adored this dip. As in “Jessica, you should be a restaurant consultant” loved it. Bless his heart! So in my clinical study, it’s a big hit with the men-folk. You’re going to need…Processed with VSCO with e5 preset

  • ¾ cups beer (ale recommended)
  • 6 oz cream cheese
  • 1 ½ cups gruyere or fontina
  • 1 ½ cups colby
  • ½ tsp salt
  • ½ tsp paprika, plus a pinch more for garnish
  • ¼ tsp garlic powder
  • 1 tsp fresh parsley, plus more for garnish
  • Pretzels, bread cubes, raw veggies, and other salty snacks for serving
  • Heat the beer in a medium saucepan over medium high heat.
  • Add the cream cheese and let it melt into the beer, stirring frequently and breaking up with a spatula. In the meantime, grate the fontina and colby and add to the beer and cream cheese one at a time, whisking constantly to combine.
  • Remove from the heat and add salt, garlic powder and paprika.
    Pour the mixture to a serving dish and serve it to your hungry friends immediately!
  • The dip will thicken the longer it sits, so serve it up fast. It stores for a long time in the fridge in an airtight container. It also does well transferring to a little slow-cooker to keep it warm. You can make it ahead and reheat on the stove when it’s time to serve.

    • Here’s a printable! Three Cheese Beer Dip (1)

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