A Better Cheese Dip

There is something about a bowl full of melted cheese

Here in our little part of the South everyone loves cheese dip. It is on almost every menu, no matter how fancy the restaurant may be. The “authentic” recipe is made withΒ  processed cheese like Velveeta and a can of Rotel spicy tomatoes. This phenomena mystifies us, but we’re clearly in the minority. There are cheese dip competitions and when an Arkansan appeared on American Idol he spoke fondly of his beloved cheese dip prompting the restaurant he mentioned to give it away for free. He won, must’ve been the dip.

When you can’t beat ’em, sometimes you just have to join ’em. So I came up with this to satisfy my fussy palate and friends who wanted cheese dip.

Cheese Dip

  • 1 lb cheese (I like 1/2 Monterey jack and 1/2 sharp cheddar but anything goes really)
  • 1/8 cup flour
  • 3/4 cup dark beer
  • 1/2 cup chopped cilantro
  • 4-6 jalapenos diced

Shred cheese and mix with flour. Bring beer to a boil then turn down heat to low and add cheese one handful at a time. Once all cheese is melted remove from heat and add cilantro and jalapeno. Pour into a baking dish and broil until it bubbles about 5 minutes. Serve hot with tortilla chips.

About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
This entry was posted in Appetizers, Food, Recipes and tagged , , , , . Bookmark the permalink.

62 Responses to A Better Cheese Dip

  1. peasepudding says:

    When I started reading I thought, my goodness that sounds terrible but you seem to have come up with a tasty sounding dip and I am a big fan of cheese fondue so I am sure I would like yours.

  2. rutheh says:

    Aww this would have been perfect for today’s New Year’s open house at my daughter’s.
    Laura made the Texas caviar recipe from the link on your post AND my son-in-law’s mom reads you through my FB page and is making some of your recipes. Back to reality tomorrow so I think a bowl of melted cheese would be most comforting!

  3. TasteFood says:

    Better is good! Sounds like a cheese fondue with beer instead of wine – yum.

  4. A_Boleyn says:

    I’ve never bought Velveeta in my life but I still remember the nachos with that molten yellow ‘cheese’ that I used to eat in the movie theatres before the price of snacks got to be so exorbitant that I stopped buying anything at all. I’d be willing to try the classic version, at least once, for the sake of nostalgia and because cilantro is the ‘devil’s herb’. πŸ™‚

  5. nrhatch says:

    YUMMY! Like Welsh Rarebit . . . with a Mexican Twist! Ole! πŸ˜€

    Hope the New Year is off to a GRAND start . . . I ate Black Eyed Peas and Greens today (plus chocolate last night), so I KNOW I’m in for a LUCKY DUCKY year. Quack!

  6. easybaked says:

    Oh my WORD….I want this right now….YUM!!!!!!!

  7. Cheese dip made with dark beer?? WINNER! And you’re right, everyone likes a cheese dip.

  8. This is a HUGE improvement on the Velveeta/Rotel monstrosity (sorry, I have a horror of “processed cheese food product”, or Plastic Cheez, as I think of it). TasteFood is right: a good twist on fondue. Could be fun to use smoked cheddar in it, too, I’d think. In any event, delicious. I do love melty cheese in almost any form.

  9. Oh dear, my roommate used to make us a Velveeta Cheese sauce smothered over cubes of Spam… am I dating myself?? This looks fantastic, I love anything with cheese (real cheese, that is) and I love that you started with beer:)

  10. Courtney says:

    You can never go wrong with a dip made of cheese, I always say. Well, not always. But it’s true. πŸ™‚

  11. Korena says:

    I’m a little ashamed to admit that one of my guilty pleasures is the nacho cheese dip that comes in a jar ;). This – cheese AND beer AND cilantro?! – sounds awesome!

  12. Carolyn Chan says:

    That seems really strange but I imagine it would taste terrific !

  13. Mmmmm… Orange stuff, my kids would love this dip. I am sure the ETOH would cook off, right? Ole!

  14. Veronika says:

    Oooh gorgeous! I have a weakness for cheese, so I need, need to make this! And there are so few things that jalapenos and cilantro don’t improve – cheese definitely not being one of them!

  15. You know what? You can’t even GET Rotel up here…I used to get these poor, confused Navy wives wandering around the store looking for them. Then, they’d ask someone on the floor – a New Englander – who would just say, “What? Never heard of it…”

    Looks like a great recipe!

  16. niasunset says:

    WOW! Thank you dear Rufus, Happy New Year, with my love, nia

  17. Joanne Ozug says:

    Velveeta is some pretty terrifying stuff. I love cheese dip, so I’m super excited to try out your recipe!

  18. zestybeandog says:

    Beer and Cheese??? I’m in love! I gave up queso at restaurants due to the nasty Velveta stuff… when I make it, I do real cheese as well, so much better!

  19. Eva Taylor says:

    When I read velveta in your post I wondered if I really should read any further! Good thing your recipe has the real thing, Greg, you had me worried! Isn’t this really cheese fondu? I suspect the beer would give it a nice nutty flavour. Happy new year!

  20. This definitely is an elevated version of Cheese Dip. I give it 4 stars, and two thumbs up. Love the beer addition…sounds like a perfect compliment to the ingredients. Now we just need some tomato soup and homemade garlic toasts. Yes?

  21. better it looks better is sounds and the better off I will be for making it! THanks

  22. Velveeta is not allowed in our house, so we just miss out on this classic. I like your version, it is worthy of a game day spread.

  23. kayjayaitch says:

    Sounds suspiciously like a Welsh rarebit. Change the ale for stout, and use a proper Welsh cheese (Caerphilly for best results) with a good pinch of mustard powder and freshly toasted doorstep bread!

  24. ceciliag says:

    the americans in the house will LOVE IT! i am still on the baked brie, i have not had enough of that yet!! c

  25. Am I allowed to eat it with the soup ladle instead of the tortilla chips?! No? Oh dear 😦

  26. That is one spicy dip. I love it but one should think about the portion they consume.

  27. Yes, this looks so good and if it has a lb. of cheese it has to be. Will try it.

  28. Caroline says:

    I’m a huge fan of cheese dip. This would be a perfect snack to accompany all of our football watching today!

  29. GroundCherry says:

    Mexican Cheese Soup? Really, I honestly read the recipe and though of cheese ale soup. Must be a delight, though.

  30. boogie. says:

    cheese & beer??? MUST TRY THIS!!!

  31. Christina says:

    Mmmm…I love cheese dip!! I have never made it with beer though…I have to give this a try! It could get dangerous! πŸ˜‰

  32. pursuitofhappieness says:

    Wow this looks wonderful and the beer seems so unique and delicious of an idea πŸ˜€

  33. How neat that they serve up cheese dip in restos… I don’t think I’ve seen that before. This recipe looks delicious (particularly with real cheese ;)). Love the addition of cilantro and jalapenos – yum!

  34. Kristy says:

    I can’t stand Velveeta. It just creeps me out. I know that my mom and in-laws cook with it every now and then, but I just can’t do it. I like your version of cheese dip…beer and cheese is such a tasty combo. πŸ™‚

  35. It’s always easier to ride a wave than to swim through it. However, it’s still best to join the crowd on your own terms like with this recipe.

  36. Young Wifey says:

    I’ve never understood processed cheese… your dip looks yummy and completely edible, not like a bowl of melted plastic! Happy New Year!

  37. Mel says:

    Whoa! That looks very good, but equally dangerous πŸ˜‰

  38. ChgoJohn says:

    I only make cheese dip once a year, if that. Although I’ve never used Velveeta, I’m not so proud of the dips I’ve made. This looks like THE ONE. Thanks for sharing.

  39. Cheese dip is my absolute downfall and a must have at any Mexican restaurant. Your recipe with the beer sounds like a must try!

  40. any time i can work more cheese into my diet it’s a good thing

  41. Oh velvetta.. yes I am definitely a fan of this cheese dip and I plan to make it on a day when I need something to make me happy lol.

  42. Karen says:

    Who doesn’t love warm, melted cheese. Pass the chips.

  43. spicegirlfla says:

    I’m not a cheese dip lover but I’ve found that when I put out a cheesy dip at a party it is always the first to go!! So regardless of how I feel, I aim to please and will print out this dip for future party plans, especially some upcoming football games!!

  44. Another blogger mentioned Velveeta recently and I was wondering what it was- just reading your link, “cheese food” I’m a little nervous!

  45. A Corningware pot full of cheese dip? Wow, you really do take cheese dip seriously in the South! πŸ˜‰ Mind you, even though I’m a little lactose-intolerant, the sight of that pot of melted cheese makes me want to grab a spoon! Glad you found a way to make it with “real” cheese! πŸ™‚

  46. Jessica says:

    Gah, Velveeta + Rotel is popular here, too. The beer sounds awesome! I love me some queso.

  47. Processed cheese – yuckie. Love the idea of your alternative using “real” cheese, seems I will have to make this really soon as I have never had a hot cheese dip before.
    πŸ™‚ Mandy

  48. SimpleP says:

    Oh wow! Happiness is cheesy beer dip – my two favorite things. Bring on Superbowl!

  49. Sissi says:

    THe popular cheese deep does sound awful, but yours seems to be a pure delight. I have never had a cheese dip in my life. I’m sure it tastes great and adds at least a size to one’s waist (a bit like fondue πŸ˜‰ )

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  51. kyoske says:

    I too dislike the Velveeta & Rotel combo to make “cheese dip”
    I love it when Beer and Cheese come together, though I never thought to apply that outside fondue

    Do you have a good Salsa Verde recipe? I adore the stuff, but have never tried making it myself. Salsa used to seem so labor intensive, until I recently received an arsenal of kitchen gadgets =)

  52. needtotaste says:

    Sounds great, and beer gives an unmistakably great flavor, I am sure of it!

  53. Weird, wacky and wonderful! What do you usually dip into it?

  54. Mmm, beer and cheese. I bet the smell when this is cooking is amazing!

  55. This is one of those things I will never understand, but I’m sure your version is well above average since it starts with genuine ingredients.

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