Calhoun's Beer Cheese Dip

Susan Feliciano

By
@frenchtutor

Every time I go to Calhoun's in Knoxville, I have to get their soft pretzels and beer cheese dip! This year I made some for our Christmas Eve Buffet.
I found a recipe online for Calhoun's dip – it does not say it is the official recipe. I found that recipe to be too thin – more like soup. So I doubled the amount of cheese, and it was just right – 1 pound per half cup of beer. I also adjusted down the amount of dry mustard – way too much for my tastes.
Use a micro-brewed beer for best results. We used Smoky Mountain Brewery’s Velas Helles light lager for ours. Calhoun’s uses SMB beers.


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Comments:

Serves:

8

Prep:

10 Min

Cook:

15 Min

Method:

Stove Top

Ingredients

1 lb
white american cheese
1/2 c
milk
1/2 c
favorite dark beer
1/2 Tbsp
worcestershire sauce
1/2 tsp
dry mustard
1/2 Tbsp
dijon mustard
1/4 tsp
tabasco sauce

Directions Step-By-Step

1
Cut white American cheese into small pieces. Place in top portion of double boiler along with milk. Heat until cheese is melted. Mix well with a wire whip.
2
Place beer, Worcestershire sauce, dry mustard, Dijon mustard and Tabasco in small mixing bowl. Mix until completely blended. Add ingredients to melted cheese.
3
Blend well with wire whip and place in oven-proof dish. Bake at 350° until very hot (about 20 minutes). Or, place in a very small crock pot on low power to serve hot.
4
Serve with crispy garlic toast, tortilla chips, or hot soft pretzels.

About this Recipe

Main Ingredient: Dairy
Regional Style: German
Dietary Needs: Vegetarian
Other Tag: Quick & Easy