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calhoun's beer cheese dip

(2 ratings)
frenchtutor avatar
Recipe by
Susan Feliciano
@frenchtutor
Oak Ridge, TN

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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(2 ratings)
yield 8 serving(s)
prep time 10 Min
cook time 15 Min
method Stove Top

Ingredients For calhoun's beer cheese dip

  • 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

How To Make calhoun's beer cheese dip

  • 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.
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