Jalabeerno cheese dip. So cheesy! So dippy! And a really great snack for a chilly mid afternoon. Or any mid afternoon. Hell, you can make it for breakfast. I won’t judge.
There’s really nothing too this recipe. Take some cheese, beer (I used a pilsner this time) and jalapeños in a pot, and let them melt together over a low fire. That’s it. I mostly just eyeballed this recipe since it’s so simple. If you find your dip to be too runny add some more cheese. If it’s too thick, add some more beer.
Our fire pit came with a built in metal plate you could slide over the fire. It was perfect for melting the dip and also to toast up some pretzel buns! A grill over some coals would work just as well.
It all comes together in such a perfect, creamy, cheesy dip, with that bit of spice from the jalapenos that it’ll warm you up from the inside out. And it’s so easy to make you should definitely try it on you next trip to the wilderness!
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people
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- 4 oz cream cheese
- 4 oz cheddar cheese chopped or shredded
- 1/2 cup beer
- 1/2 diced jalapeno use more if you want it spicier
- 1/2 Tbsp butter
- 1-2 cloves garlic minced or just crushed
- salt and pepper to taste
- bread, pretzels or veggies for serving
Ingredients
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- Add all ingredients to a small cook pot. Place over low fire until melted. Stir occasionally.
- Optional: Brush bread with oil and toast over fire before serving along side other dippables
If you find the dip too runny, add more cheese. Too thick, add more beer!
