Cheesy chorizo beer dip made with soy chorizo and chiles. Serve this appetizer with tortilla chips, bread or vegetables.
Beer Dip With Soy Chorizo
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!
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 cheesy chorizo beer dip for a crowd or anyone that appreciated tasty dishes made with fermented hops!
This dip is also delicious on a grilled chicken sandwich with dark rye bread, and freshly cut tomatoes.
- 8 ounces chorizo (I used soy)
- 1 jalapeño Pepper, seeded and chopped
- 1 4-ounce can chopped green chilies
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 3 Tablespoons flour
- 1 12 ounce bottle of beer (Ale or 1 1/2 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.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 478Total Fat: 31gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 100mgSodium: 834mgCarbohydrates: 15gFiber: 1gSugar: 3gProtein: 31g
Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.
Recipe inspired by the Food Network’s Pumpkin Queso Fundido recipe.
You also may enjoy these soy chorizo cheddar balls
or this hot cheesy corn dip!