Infused with the taste of beer along with a multitude of other delicious flavors, this dip is robust, ultra-cheesy and boasts the most incredible flavor profile.
My Beer Cheese Queso Dip is one for the books! But beware, friends – this recipe is highly addictive… and super delicious! Let me just say… YUM!!
I’m all about hosting parties in the summertime and this Beer Cheese Queso Dip is always a winner. I love serving it with a large platter of nachos and you know what? They disappear almost instantly!
How to Make Your Own Beer Cheese Queso Dip
Ingredients:
- 1 lb. ground beef
- 12 ounces of beer (your choice)
- 1 cup pepper jack cheese (shredded)
- 1 cup sharp cheddar (shredded)
- 16 ounces Velveeta (cut into small squares)
- 1 can black beans
- 1 can Rotel tomatoes
- ¼ cup cilantro
- Salt (to taste)
- Pepper (to taste)
- Red Pepper flakes (to taste)
Serves: 6-8
Directions:
On a nonstick skillet, brown ground beef. Drain off any excess grease.
Add your beer of choice to the browned ground beef. Allow to simmer for 5-7 minutes, stirring constantly.
Add in salt, pepper, red pepper flakes, beans, all three cheeses, cilantro, and rotel tomatoes. Stir frequently until hot, cheese has melted and all ingredients are well-incorporated.
Serve hot with your favorite toppings.
Tips/Tricks/Variations:
I opted for Corona, but you can use any beer that you like.
The sky’s the limit with the type of cheeses you can use: provolone, mozzarella, etc. would work wonderfully!
You can swap black beans for kidney beans or a can of tri-colored beans.
You can also add a variety of toppings like tomatoes, jalapenos, avocado, sour cream, cheese, cilantro, salsa, etc.
The key to this dip is to cook it on low and as slowly as possible. I use low-medium heat, stirring constantly – otherwise it will burn very quickly.
You can swap the ground beef for ground turkey, ground chicken, ground sausage, chicken, pulled pork, brisket. You can even go meatless!
Beer Cheese Queso Dip
This Beer Cheese Queso Dip is one for the books! Serve it with your favorite nachos and you’ve got a summer appetizer your guests will constantly talk about (and request!) #quesodip
Ingredients
- 1 lb. ground beef
- 12 ounces of beer (your choice)
- 1 cup pepper jack cheese (shredded)
- 1 cup sharp cheddar (shredded)
- 16 ounces Velveeta (cut into small squares)
- 1 can black beans
- 1 can Rotel tomatoes
- ¼ cup cilantro
- Salt (to taste)
- Pepper (to taste)
- Red Pepper flakes (to taste)
Instructions
- On a nonstick skillet, brown ground beef. Drain
off any excess grease. - Add your beer of choice to the browned
ground beef. Allow to simmer for 5-7 minutes, stirring constantly. - Add in salt, pepper, red pepper flakes, beans, all three cheeses, cilantro, and rotel tomatoes. Stir frequently until hot, cheese has melted and all ingredients are well-incorporated.
- Serve hot with your favorite toppings.
Notes
- We opted for Corona because it’s one of our favorite beers. You can, however, use any beer that you like.
- The sky’s the limit with the type of cheeses you can use: provolone, mozzarella, etc. would work wonderfully!
- You can swap black beans for kidney beans or a can of tri-colored beans.
- You can also add a variety of toppings like tomatoes, jalapenos, avocado, sour cream, cheese, cilantro, salsa, etc.
- The key to this dip is to cook it on low and as slowly as possible. We use low-medium heat, stirring constantly - otherwise it will burn very quickly.
- You can swap the ground beef for ground turkey, ground chicken, ground sausage, chicken, pulled pork, brisket. You can even go
meatless!
