Beer Queso Dip Shooters
The thing I love more than anything about cooking? You will learn something new every single day you are in the kitchen. I loved learning as a kid, and I still love learning as an adult.
When my friend Carla (who in turn learned it from another blogger) told me that the secret to a silky smooth cheese dip that stays silky smooth is evaporated milk, I was dumbfounded.
You mean those cans of shelf-stable milk that are always collecting dust at my grocery store? That’s the secret?
It really is the secret, folks. I’d long wanted to make a beer cheese queso dip that mimicked the flavors of the beer cheese soup at my favorite brewery, but up until hearing of the evaporated milk trick, I really had no clue how to keep it from getting all gloppy and congealed as it sat and cooled.
And as good as most cheese dip is the moment it’s made, it quickly disintegrates into something else entirely. It’s not really my idea of “party food,” because if you can’t leave it out for a bit when the party is in full swing, what’s the point?
I’m so proud to bring you this recipe today, because it truly is everything a good queso dip should be. It has the subtle flavors of lager, sharp cheddar cheese, and pinches of garlic and cayenne.
The best part? It’s great the moment you make it. And ten minutes later. And one hour later. Oh, and you can put it in the fridge and reheat it tomorrow. It won’t break, and it won’t ever get gloppy. It’s miracle queso! Include it as part of your next football themed charcuterie board!
Beer Queso Dip
Ingredients
- 1/4 cup lager-style beer
- 1 teaspoon cornstarch
- 1 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- Pinch of cayenne pepper
- 1 cup evaporated milk
- 1 cup shredded sharp cheddar cheese
- Thinly sliced green onions, for garnish (optional)
- chips, crackers and/or sliced fresh vegetables for serving
Instructions
- In small bowl, whisk together beer, cornstarch, salt, garlic powder and cayenne.
- In medium saucepot, heat milk over medium-high heat until just before boiling. Reduce heat to medium and add cheese and beer mixture; whisk vigorously until smooth. Continue cooking, while whisking, 1 to 2 minutes or until mixture comes to very slight boil, watching carefully (a boil is necessary to activate the cornstarch, but you don't want a rolling boil, which might cause the mixture to break).
- To serve, transfer dip to serving bowl or divide between 6 small glasses and garnish with green onions, if desired. Serve with chips, crackers and/or sliced fresh vegetables.
These look so good I could cry! I need to try making them with lactose free cheese. 🙂Â
Well, let me know how that goes. Good luck 😉
I was dumbfounded by the evaporated milk trick too when I found out! I can’t explain it other than science haha I can’t wait to try your miracle beer queso dip!
Yeah, SCIENCE! <----- This will only make sense if you've seen Breaking Bad. And the magnets episode. And say that in a Jesse Pinkman voice.
Mind blown, seriously! I love queso but every attempt ends up with a oily, greasy mess. Â I think I have a dusty can of evaporated milk sitting around somewhere and beer is always at home. Â I see this in my future with a bag of pasta chips very soon!Â
Haha, why are cans of evaporated milk ALWAYS dusty? Like, even when they are at the store, they are dusty. They are BORN dusty!
The beer cheese dip truly was amazing. Â And the olive oil and salt pasta chips made a good vehicle for transporting the cheesy deliciousness. Â Great recipe. Â Now, if I can just get a vat of it for every time a basketball or football game is on TV . . .Â
I’m glad you were here to help me eat it 🙂 I can’t promise a full vat of this stuff, but I might make you a (small) batch again.
That tip truly is life (or at least queso) changing! I can’t wait to try it out for myself. Cheers to silky smooth queso!
I definitely think queso has the potential to change lives. HA!
Ummm yes yes and more YES! So adorable and you know how I loves my beer!
You love beer? I had no idea, Sophia 😉 LOL.
I love everything about this!! I need to try pasta chips…and the evaporated milk trick!
Thanks so much for stopping by, Julie!
I saw these chips at the store yesterday and knew I should have grabbed them. Guess I’ll be making a trip back! This recipe is so fun!
~Liz@HoosierHomemade
Oh, you’ll love these chips, Liz! I really recommend the marinara flavor for just snacking out of the bag, and the Mediterranean Sea Salt flavor for queso and all things dip!
Say what! Now I want to make silky smooth queso dip… These silky smooth queso shooters. I love these! Pinned.
Thanks Jennie! This queso would be perfect for some basketball watchin’ this weekend. Just sayin’ 🙂
You have sent me to the store for pasta chips AND evaporated milk!Â
A very random grocery list, but it’ll pay off, I promise, Dorothy!
I love these!! I’ll have to try that trick with the evaporated milk. And the pasta chips?? Yum!
Thanks so much for stopping by, Karly. Grab a can of evaporated milk. It’s magical 😉
Do you think this queso would be a good idea for my next wine and cheese night?
Trick question: Queso is always a good idea (but probably a bit more perfect for a bracket busting party).
Trick question! Queso is ALWAYS the right answer. But yeah, maybe the proper drink for beer queso is more beer. Not that I would be opposed to wine. LOL.
Wow, I guess I just learned a new dip trick, too! And I love that you made these into shooters!
Who knew evaporated milk was the answer to all of my cheese dip problems? Shooters for the win!