Southeast Dairy Association - cheese dip


Big Bowl Cheese Dip with Chips

Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 20
This warm cheese dip won’t last long at your next tailgate party. The chopped chipotle pepper in adobo sauce gives it an irresistible smoky flavor.


Yield: about 3 cups (serving size: 2 1/2 tablespoons dip and l ounce baked tortilla chips).


  • 1/2 cup diced onion
  • 1 cup regular or non-alcoholic beer
  • 2 cups shredded Cheddar cheese
  • 2 cups shredded Pepper Jack cheese
  • 2 tablespoons all-purpose flour
  • 1 1/2 tablespoons taco seasoning
  • 1-2 tablespoons chopped chipolte pepper in adobo sauce
  • 1 cup sour cream
  • Baked tortilla chips or roasted potato wedges, for dipping


  • Place onion and beer in a heavy medium-size pan. Heat to boiling. Reduce heat and simmer 3-4 minutes.
  • In large bowl, combine cheeses, flour and taco seasoning. Slowly adds handfuls to hot beer until melted. Repeat until all the cheese is used.
  • Stir in chipolte pepper and sour cream. Serve with baked tortilla chips or potato wedges.
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