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Roasted Garlic & Parmesan Beer Cheese Dip

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Easy

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Description

Beer. Roasted Garlic. Cheese.

Ingredients

  • 2 heads Garlic, Large
  • 2 Tablespoons Olive Oil
  • 8 ounces, weight Cream Cheese
  • 1 cup Shredded Reggiano Or Parmesan Cheese, Plus An Additional 1/4 Cup For Top
  • 4 ounces, weight Smoked Gouda Or Smoked Mozzarella Cheese
  • ⅔ cups Saison (or Any Wheat Or Pale Ale Style) Beer
  • ½ teaspoons Red Chili Sauce (such As Sriracha)
  • ¼ teaspoons Salt
  • ½ teaspoons Pepper
  • 1 teaspoon Cornstarch
  • ¼ cups Chopped Green Onions (scallions)

Preparation

Preheat oven to 425 F.

Cut the top tip of each head garlic off, just enough to expose all of the cloves. Place each head on a separate piece of tin foil. Drizzle with olive oil and seal the foil around the garlic. Place both garlic packets on a baking sheet or baking dish. Roast in the oven for 30 minutes. Remove from oven and allow to cool.

Reduce oven temp to 350 F.

In a food processor, add the cream cheese, 1 cup Reggiano, gouda, beer, red chili sauce, salt, pepper and cornstarch. Squeeze the roasted heads of garlic until the soft cloves come out. Add the roasted cloves to the food processor, taking care that none of the papery garlic skin is added to the food processor. Discard the empty garlic head. Process the mixture until well combined.

Add the mixture into a medium-sized baking dish, top with the remaining 1/4 cup of Reggiano cheese.

Bake at 350 F until melted and the top has started to turn a light golden brown. Remove from oven, top with green onions, serve warm.

2 Comments

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The Not So Desperate Chef Wife on 7.11.2012

Just added to the recipe box! This looks and sounds delicious.

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Dax Phillips on 7.9.2012

that just sounds awesome!

2 Reviews

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Jess on 10.6.2012

I’m obsessed with this dip. I’ve made it a bunch of times, usually with some tweak to the recipe according to what I have on hand. It’s even good cold. Jackie- this one is a keeper!

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julip1882 on 8.24.2012

I made this last week for a quick dip, because I actually had everything to make it (had a big bag of roasted garlic in the freezer) and it was a HUGE hit. Everyone loved it. We served with pita chips and pretzel sticks and yum! Highly recommend. I used a Summit Wheat beer, because that’s the darkest we had and it turned out great!

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