Roasted Garlic & Parmesan Beer Cheese Dip

 (Roasted Garlic & Parmesan Beer Cheese Dip)

There are a few ingredients that I have to restrain myself from adding to everything I make. On that list are the following: Sriracha, bacon, goat cheese and roasted garlic.

As you can clearly discern, beer is not in that line-up. Because I never try to hold back the urge to add beer.

Two of those four ingredients did manage to coerce their way into this dip, bulldozing my yearning for variety with their seductive culinary appeal. Roasted garlic is an amazing substance. Once you start to roast your own, and realize that with less than a dollar and 5 minutes of active time you can created the most addictive and flavorful ingredient with your own hands, you may come to understand why I was powerless to resist.

On a side note, I served this dip at a party and was all at once horrified and flattered to find a guy I barely know licking the bowl. I’ll take that as a good sign, and a validation for submitting to the powers of roasted garlic.

For this recipe I used  Saison du BUFF, a joint effort from Stone, Dogfish Head and Victory breweries. A Holy Trinity of Craft Beer splendor that produced a Sasison Messiah to lead us into the new world of craft beer glory. It is out now, try and get your hands on a bottle, while you can.

Roasted Garlic & Parmesan Beer Cheese Dip 

2 large heads of garlic

2 tbs olive oil

8 oz cream cheese

1 cup Reggiano or Parmesan cheese, plus an additional 1/4 cup for top

4 oz smoked Gouda or smoked mozzarella cheese

2/3 cup Saison du BUFF beer

1/2 tsp red chili sauce (such as Sriracha)

1/4 tsp salt

1/2 tsp pepper

1 tsp corn starch

1/4 cup chopped scallions (green onions)

Preheat oven to 425.

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.

In a food processor, add the cream cheese, 1 cup reggianno, gouda, beer, red chili sauce, salt, pepper and corn starch. Squeeze the roasted heads of garlic until the soft cloves comes 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 until well combined.

Add to a baking dish, top with the remaining 1/4 cup cheese.

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

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16 responses to “Roasted Garlic & Parmesan Beer Cheese Dip

  1. holy moly. my husband would DIE if i brought this to the table. reminds me of my friend’s beer cheese soup. so, so good.

    i’ve got a few bottles in the fridge and need suggestions of foods to make with them. help? one tecate. an agave wheat. a honeysuckle white(? i think)?

    • I’m not a fan of Tecate, too bland for my taste. Although I would choose it over a Corona. But the Agave Wheat would make excellent biscuits, and for the Honeysuckle Wheat (from Coronado, I think), maybe a caramel sauce or pancakes.

  2. I have a weakness for garlicy cheese dips with green onion! I come across this all the time in your recipes, but I never thought to add beer to change up a cheese dip…Brilliant as always! I’d probably smear this dip all over flatbread or consume a whole bag of chips just to get more of the dip in my mouth. Addicting, I tell ya! 🙂 Have a fun 4th of July!

  3. I harvested my garlic two days ago and made this recipe that night. So good.. My father claims it is the best dip he has ever had……

  4. I can never use enough roasted garlic… I just can’t help myself. This dip looks perfect for my garlic obsession!

  5. I spottend your dip on tasty kitchen and boy, does that look good! It has some of favorite ingredients in their too such as parmesan ( all cheese really) and garlic. I haven’t been doing a lot of cooking or baking with beer but now that I discovered your blog I think I might just change that. Looks so good!

  6. I am making this now. Unfortunetly I have no access to the colaberation beer. I am using Magic Hat’s Not Quite Pale Ale… We will see.

  7. My friend posted this recipe to my page, and I about fell over drooling just from reading the title. Beer? Cheese? Garlic? DUH! (Yes, my friend knows me well.) I am SO going to making this sometime very soon. (By the way, if I didn’t mention it, you are my new hero….)

    While I am a beer guy, I am not really familiar with sasions that much (just tried my first one the other day, actually). Just out of curiousity, can you recommend any other styles of beer that you think might work in this dip? You mentioned citrus, so I am wondering if you think a hefeweizen would work well in it.

    • A Hef would work great. I really like Saisons but they’re a little harder to find. Look for something with floral, herb or citrus notes and that isn’t too high hop.
      And I’m so glad you like my blog 🙂

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