calhoun's beer cheese dip
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.
prep time
10 Min
cook time
15 Min
method
Stove Top
yield
8 serving(s)
Ingredients
- 1 pound white american cheese
- 1/2 cup milk
- 1/2 cup favorite dark beer
- 1/2 tablespoon worcestershire sauce
- 1/2 teaspoon dry mustard
- 1/2 tablespoon dijon mustard
- 1/4 teaspoon tabasco sauce
How To Make calhoun's beer cheese dip
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Step 1Cut 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.
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Step 2Place beer, Worcestershire sauce, dry mustard, Dijon mustard and Tabasco in small mixing bowl. Mix until completely blended. Add ingredients to melted cheese.
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Step 3Blend 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.
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Step 4Serve with crispy garlic toast, tortilla chips, or hot soft pretzels.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Cheese Appetizers
Category:
Dips
Category:
Other Snacks
Tag:
#Quick & Easy
Diet:
Vegetarian
Keyword:
#Smoky_Mountain_Brewery
Keyword:
#lager
Keyword:
#micro-brew
Ingredient:
Dairy
Culture:
German
Method:
Stove Top
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