Dill Queso and IPA Blue Cheese Dips
By June Naylor
Photo by Meda Kessler
Whether it’s a night of board games or you’re (still) following your favorite football team, it’s wise to have a strong dip-and-chip game ready. The Bearded Lady, a Fort Worth gastropub known for its food and strong tap lineup, uses local brews for these two creamy dips, a nice pairing of warm and cool.
Owner Shannon Osbakken came up with the idea to showcase the tangy goodness of Best Maid Sour Pickle Beer from Fort Worth’s Martin House Brewing Company; the kitchen came up with this creamy mix. Serve with a sturdy chip.
Dill Queso
Makes about 5 cups
- 1 tablespoon butter, cubed
- 3 to 4 fresh garlic cloves, minced
- ½ yellow onion, diced
- 3 teaspoons taco seasoning, or more, to taste
- 1 tablespoon flour
- 1 (12-ounce) can Martin House Best Maid Sour Pickle Beer
- 1½ cups whole milk
- 1 (8-ounce) package cream cheese, cubed
- 1 (16-ounce) package Velveeta, cubed
- Sea salt, to taste
- Best Maid (or your favorite brand) dill pickles, chopped
Melt butter in heavy pot; saute garlic and onions over medium heat until soft, about 5 minutes.
Stir in taco seasoning, followed by flour, and blend.
Add beer and whisk thoroughly, followed by milk, whisking again until blended. (Use immersion blender to make extra smooth.)
Add cheeses, stirring until melted (or use immersion blender). If mixture is thick, add a little more milk.
Adjust seasonings, to taste, and serve warm, garnished with chopped pickles.
This piquant dip uses Mosaic IPA from Dallas’ Community Beer Co., or sub in a brew that’s not too hoppy. For the blue cheese, we recommend made-in-Texas Veldhuizen from Dublin, or Brazos Valley, made near Waco.
IPA Bleu Cheese Dip
Makes about 3 cups
- 2 (8-ounce) packages cream cheese, room temperature
- 1 (8-ounce) package blue cheese, crumbled, divided use
- ¼ cup white onion, minced
- 1 cup IPA beer
- Sea salt, to taste
- Chopped chives, for garnish
In a large bowl, combine cream cheese with all but 2 tablespoons of blue cheese crumbles, reserving those for garnish. Mix until creamy; add minced onion, beer and salt, as desired. Stir well and refrigerate, covered, overnight.
Serve at room temperature, topped with reserved blue cheese crumbles and chives.