Jalapeño beer cheese dip with Troubled Monk Golden Ale

I made this dip last night for an Oscar party and was pleased with how it turned out. Also, what bombshell with best picture am I right!? Crazy. Anyhow, this dip would be perfect for any football Sunday too – not that I actually watch football – but I do like to eat good appetizers while sports are on. I’ll warn you now though it is addictive so if you’re counting calories it’s best to steer clear!

jalepeno beer cheese dip

I used a Troubled Monk Golden Ale for this recipe, it has a bold flavor but low IBU’s, making it perfect for cooking. I personally find if you use a beer that is too bitter in a cheesy dip like this it can sometimes come out tasting a bit off.

troubled monk beer

If you are in Alberta and haven’t yet tried Troubled Monk, they are one to be watching. Within the first year of production, their Open Road American Brown Ale took home a second place finish at the World Beer Cup, beating out over 80 other ales in the category. This was a huge win for Alberta as well; having not had a brewery win at this prestigious international competition since 1996, Red Deer based Troubled Monk has sure made the province proud!

Jalapeño beer cheddar cheese dip with Troubled Monk Golden Ale

(Serves 6-8 as an appetizer)


1 tsp olive oil
2 cloves garlic, finely diced
1 cup cream cheese
1 cup Golden Ale (a pale ale would work as well)
1 cup mozzarella cheese
3 cups cheddar cheese
1 can (127ml) diced green chilis
1-2 tbsp  fresh jalapeño, diced (adjust amount to heat preference)
1/2 tsp fresh ground black pepper
1 french loaf, cut into bite-sized cubes


1) Heat the oil in a medium saucepan and add the garlic, cook on a low heat for one minute.

2) Add cream cheese and whisk continually until it has has stared to melt.

3) Add the beer, slowly until it has combined with the cream cheese, then add the remaining cheese, one cup at a time allowing it to melt before the next addition.

4) Add the green chili, jalapeño, and pepper and allow the mixture to come to a light simmer. I only used about 1 tablespoon of jalapeño and didn’t remove the seeds but you can adjust to your preference and to account for the heat of your pepper since they do vary.

5) If eating immediately, pour into a bowl and serve with the bread cubes  on the side for dipping, otherwise you can refrigerate until needed. To reheat, cover with aluminum foil and bake at 350 degrees Fahrenheit for 30 minutes, or until cheese bubbles.

jalepeno beer cheese dip

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