Pumpkin apple beer cheese dip is a fall appetizer recipe that highlights pumpkin and apple flavors and is loaded with cheese!
This beer cheese dip starts with the basics: flour and butter…to create a roux. Pumpkin beer, apple cider, pumpkin puree and some essential seasonings and spices are whisked in. Once thickened, all of that delicious cheese is added in! Whisked until melty, this dip is ready in 20 minutes! Serve it best with tortilla chips are crispy bread!
So I am super excited about today’s post…for a multitude of reasons. First of all, there is this pumpkin apple beer cheese dip. You guys…it combines three of my favorite things on the planet: beer, cheese, and pumpkin. I mean how can you go wrong with that combination of flavors. It’s kind of like a cheese fondue, but so much better than your traditional cheese fondue because there is beer involved!
Oh, and did I mention that pomegranate arils and chives give this beer cheese dip a touch of freshness? This recipe is everything you want in a fall appetizer dish. It’s the perfect treat to serve at your next fall-themed dinner party or game day shindig. I like it best served on lazy Sundays watching way too much football.
Pair this pumpkin apple beer cheese dip with a pumpkin or spiced ale…for obvious reasons. ;)
Now this pumpkin apple beer cheese dip is pretty freakin’ special, but the most important part about today’s post is the $500 Paypal cash giveaway! I have teamed up with a special group of food bloggers to give away $500 in Paypal cash JUST in time for the holidays! Make sure you have a Paypal account before you enter and do so below!
Enjoy the rest of your weekends friends! Talk to you all tomorrow! xo
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- 4 strips of fully-cooked bacon chopped
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 6 ounces pumpkin ale about half of a bottle
- 6 ounces apple cider
- 3/4 cup pumpkin puree
- 2 tablespoons dijon mustard
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper more or less to taste
- 1/4 teaspoon kosher salt
- 6 ounces cream cheese cut into 1/2-inch cubes
- 3 1/2 cups grated sharp cheddar cheese
- 1/4 cup pomegranate arils
- 2 tablespoons chopped chives
- Serve with tortilla chips and/or crispy bread
- In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 2 minutes or until golden brown. Whisk in the pumpkin ale, apple cider, pumpkin puree and dijon mustard. Bring to a simmer and cook until thickened, about 5 minutes.
- Stir in the pumpkin pie spice, garlic powder, cayenne pepper and salt.
- Add the cream cheese and whisk until fully melted. Add the cheddar cheese in 1/2 cup increments; making sure each increment is fully incorporated before adding the next. Adjust seasoning to taste and remove from heat.
- Pour the dip into a serving dish and garnish with chopped bacon, pomegranate arils and chopped chives. Enjoy immediately with tortilla chips or crispy bread.