Chili Cheese and Beer Dip
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This spicy dip is the perfect sidekick for baked potato wedges, kettle chips or tortilla chips. It can also be used as a sandwich spread. Try it on a pastrami or roast beef sandwich.
- 1 12-ounce bottle beer
- 8 ounces cheddar cheese, shredded (2 cups)
- 3/4 cup mayonnaise
- 1/2 teaspoon chili powder
- 1/8 ground red pepper
- In a medium pot on high heat boil beer about 5 minutes, or until reduced to 2 tablespoons. Add cheese, mayonnaise, chili powder and red pepper.
- Reduce heat to medium low. Stir until cheese is melted and all ingredients are combined. Cool.
A 16-ounce jar of American cheese product dip (such as Cheez Whiz) can be substituted for the cheese. If so, double the chili powder and red pepper.
A 16 ounce jar of American cheese product dip (such as Cheez Whiz) can be substituted for the cheese. If so, double the chili powder and red pepper.
Make it Faster
The spread can be made ahead and kept in the refrigerator up to 4 days.