If you’re having a party – New Years Eve, Superbowl or otherwise – you will be including cheese dip. As we all know, some cheese dips are fine, some are good, and some are fabulous – this cheese dip recipe falls under the fabulous heading! It has a unique flavor that is reminiscent of European pub cheese.
In some European countries there is a cheese spread known as “Liptauer” (which originates from a German word for a region of Slovakia once belonging to Hungary). Liptauer is a spread made from a combination of soft cheeses, beer, and spices. Many pubs in Austria, Germany, Hungary, and the Czech Republic have their own recipes for this delightful dip. Once you have it, it will stick in your mind forever.
You can easily make your own Liptauer – or Beer Cheese Dip — in your blender. The trick is to make enough. This dip gets better with age and is at its peak after sitting in the refrigerator for a couple days. Since it’s pretty darn good right away, there’s a chance it won’t last long enough to reach its peak!
If you’ve not used capers in recipes before, you can find them in larger groceries in the international aisle (usually near the Italian section, as they’re frequently used in Italian recipes). They add a unique flavor. If you can’t find them, however, you can make the dip without them.
Additionally, this recipe uses flat beer. So pour a little bit in a glass and let it sit overnight. This allows you to get the taste without the carbonation.
Beer Cheese Dip Recipe
Ingredients for Beer Cheese Dip:
- 4 ounces cream cheese
- 1 cup cottage cheese
- 3 green onions, finely chopped
- ¼ tsp. anchovy paste (optional)
- ¼ tsp. caraway seeds
- 1 tsp. capers
- 1 tsp. Hungarian paprika
- 1 tsp. prepared mustard
- 1 tablespoon grated Parmesan cheese
- 1 tablespoon flat beer
Directions for Beer Cheese Dip Recipe:
Place all ingredients in a blender container or food processor. Pulse or blend until all ingredients are well-blended and smooth. Pour the dip into a small bowl, cover, and place in a refrigerator for a couple days to ripen. Note: It’s delicious eaten right away, so don’t assume you have to store it for two days before eating it. At the very least, however, put it in the refrigerator for a couple hours.
This dip goes well with crackers and/or vegetables. Serve it with sliced cucumbers and radishes. It also goes very well with thin slices of dark rye bread. In Eastern Europe, this is spread as a condiment on sandwiches and is usually accompanied by sliced hard-boiled eggs.
(adapted from Secrets of Better Cooking, 1973)
Another delicious cheese dip recipe
Spinach and Parmesan Dip Recipe
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