Pumpkin puree adds a fall twist to this classic beer cheese dip recipe. I created this recipe for my client, GO VEGGIE, so it has the added bonus of being lactose free!
There’s a brew pub here in town that makes awesome beer cheese dip that they serve with buttery pretzels. We order it every time we go, without fail. And, without fail, I always eat too much and regret it. My stomach + massive amounts of melted cheese = a terrible idea.
One Sunday I was watching football and started craving a warm snack when that beer cheese dip came to mind. I immediately decided to make a lactose free version, using GO VEGGIE cheddar shreds. And since October is time to “pumpkin all the things” I decided to add some of that for good measure. The result is a bowl of creamy, cheesy deliciousness with a hint of fall flavor that’s perfect for your next tailgating party.
My favorite dippers are cubes of rye bread and apple slices, but it’s also really great on pretzel crisps and celery.
I use GO VEGGIE’s lactose free cheddar shreds in my favorite mac and cheese recipe, so I knew I’d have no problem coaxing them into a rich, creamy dip. In addition to eliminating the lactose in this game day favorite, using GO VEGGIE means this pumpkin beer cheese dip has less saturated fat and more calcium as traditional beer cheese dip. Adding pumpkin sneaks even more nutrition into every bite!
The key is to start by making a roux – a thick paste made from flour and oil that helps thicken the dip and keeps it nice and smooth. Whisk the beer into the roux and then slooooooowly add the cheese bit by bit, letting each addition fully melt before adding more. Just like with regular cheese, if you add it all at once it will melt together into a big greasy blob instead of incorporating smoothly into the liquid. Slow and steady is key.
Once the cheese is melted into a luscious sauce, stir in the pumpkin, some mustard powder, and salt and pepper. I also like to add a little bit of jalapeno for an added kick, but those are totally optional.