Flavorful cheesy beer dip made with soy chorizo and chiles. Serve this appetizer with tortilla chips, bread or vegetables.
Remember when I told you about Michael’s birthday celebration and the Bourbon Molasses Bread Pudding I served in lieu of cake last week? Well, I didn’t tell you about the whole menu. We also had this cheese dip mixed with a pumpkin ale as an appetizer. It would have complimented a Latin American dish instead of the Southern-style meal I made a bit better because of the spicy chorizo and peppers in it, but when you have the perfect taste-testers together, food paring isn’t important.
I intended to participate in a recipe challenge using fall flavored beer, and I’m disappointed that I missed the date to sign up, but hey, I”m giving myself an A for putting it on my radar and having good intentions to participate!
Next. Time. For. Sure!
- 8 ounces chorizo (I used soy)
- 1 jalapeño Pepper, seeded and chopped
- 1 4-ounce can chopped green chilies
- ½ teaspoon ground cumin
- ¼ teaspoon cayenne pepper
- 3 Tablespoons flour
- 1 12 ounce bottle of beer (Ale or 1½ cup chicken broth)
- 2 cups shredded mozzarella cheese
- 1 cup shredded monterey jack cheese
- Tortilla chips, bread or vegetables for dipping
- Heat the chorizo in a medium saucepan over medium breaking the soy in crumbles for about 2 minutes. Add the jalapeño, green chiles, cumin, and cayenne stirring until all ingredients are incorporated, about 2 minutes. Add the beer (or broth) and bring to a boil. Reduce the heat and stir in the cheese. Stir until the cheese melts and the mixture is creamy, about 3 minutes. Serve with tortilla chips, bread or cut up vegetables.
Recipe adapted from the Food Network’s Kitchen.
Sometimes I’ll make a recipe two or three times before sharing it on The Foodie Affair and adjust the ingredients each time. This one was a home run on the first try! Delicious gooey cheesy hot dip with a hint of ale in each bite.
I didn’t tell anyone that there was beer in the dip, but my daughter made a comment right away, “Is there beer in that?” I was impressed and proud that her palate is so refined 😉
This recipe passed the test for deliciousness right away, and I’m sure each one of us thought about licking the bowl clean!
Serve this for a crowd or anyone that appreciated tasty dishes made with fermented hops! It’s also delicious on a grilled chicken sandwich with dark rye bread, and freshly cut tomatoes.
Looks like a very hearty and spicy dip. Perfect for game nights!
Love this dip, perfect for a fall gathering!
Thanks 🙂 It comes together quick too!
Perfect for football games!
I agree!!
Hi Sandra, My hubs has a few bottles of pumpkin ale blue moon in the fridge at this very moment…I got chorizo, so guess what we are going to be making to watch the Tigers game this weekend, lol!
Thank you so much for visiting my page this evening. I love to meet and make new bloggy friends, this month is my blog 1st anniversary and what better way to celebrate than by making and meeting talented bloggers! Following you now on and FB. I couldn’t find any links for bloglovin or Pinterest, let me know if you have them, Lizy
Oh, awesome to have ingredients on hand!! Congrats on your first anniversary of Just Dip it in Chocolate! You inspired me to make a halloween drink (coming to the blog soon!). I am on Pinterest and bloglovin, and I need to be more active on them! Yay, I’ll be following you back 🙂
Pinterest: http://www.pinterest.com/thefoodieaffair/boards/
Bloglovin: http://www.bloglovin.com/blog/6779015/the-foodie-affair
I love that beer is an ingredient in this! (And I am amazed that your daughter was able to pick out that flavor as well!) This would be great to serve at my next party…pinning!
Thanks, Kristen! I love cooking with beer. Consider making a double batch. It went quick 🙂
That sounds delicious and I adore your pumpkin serving bowl! 🙂