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.