Pumpkin Beer Cheese Dip
Pumpkin Beer Cheese Dip is one of our favorite fall appetizers. I especially like serving it on Halloween. I start this dip by stirring together pumpkin beer, cheddar cheese, and cream cheese. This creates a rich and creamy fondue-like dip. Then, I serve this warm pumpkin beer dip with hot pretzel nuggets, bell peppers, cucumbers, and broccoli. We like this pumpkin beer dip for several reasons. First of all, I like that I can make this dip ahead of time. I like to make it early in the day, and then reheat this pumpkin beer dip in the microwave. Secondly, I like that I can make this dip in just fifteen minutes. That makes it easy for me to make this dip on busy days. And, lastly, we all love the rich and cheesy flavors in this dip.
The Equipment I Used
- A Saucepan- All you’ll need for this recipe is a three-quart saucepan.
The Ingredients Needed for Pumpkin Beer Cheese Dip
- Beer- I used Dogfish Head Pumkin Ale. But you can use any pumpkin beer, or a regular beer, as well.
- Cream Cheese- Be sure to soften your cream cheese. You can leave it on the counter to soften, or just put it in the microwave for a few seconds.
- Cheddar Cheese-I recommend you use a good quality extra sharp cheddar cheese. I really like the Cabot brand extra sharp cheddar cheese.
- Cornstarch- You’ll need this to thicken the dip. You can find it in the baking aisle.
How I Made my Dip
- First, I boiled the beer. Make sure to measure everything precisely, for best results.
- Next, I tossed the cheese with the cornstarch.
- Then, I stirred the cheese into the beer, whisking constantly.
- Finally, I stirred the cheese in the cream cheese.
If you like cheese, you need to try this creamy and rich Pumpkin Beer Cheese Dip.
Pumpkin Beer Cheese Dip
Ingredients
- ½ cup pumpkin beer
- 1 cup each shredded Monterey Jack cheese and Extra Sharp Cheddar Cheese
- 4 ounces cream cheese, softened
- 2 tsp. cornstarch
- ¼ tsp. paprika
- ½ cup each chopped tomatoes and cilantro
- 2 cups hot pretzel nuggets
- 1 cup sliced cucumbers
- 1 cup sliced bell peppers
Instructions
- In a three-quart saucepan, bring the beer to a boil. As the beer is heating, toss the cheeses with the cornstarch. Then, turn the heat to low, and slowly whisk in the cheese until it melts completely. Add the paprika. Mix the melted cheese into the vegetables and pour it into a serving bowl. Garnish with the tomatoes and cilantro. You can make this ahead of time and heat it up in the microwave.
- Serve with the pretzels, cucumbers, and bell peppers.
