With three cheeses, fresh tomatoes, jalapeños, chorizo and Jalapeño Gose; this is definitely not your average cheese dip.
It can be notoriously difficult to cook with a beer like our Jalapeño Gose—but the continuing evolution of this growing family of styles has created new opportunities for compatibility in the kitchen.
Our spicy take on our original Gose—expect wonderfully balanced mango and jalapeño notes throughout with a bit of lime to bring it all together. After just one dip, you’ll be left with just a hint of heat lingering on the back of your tongue.
Jalapeno Gose Queso Dip
Serves: 6–8
- 2 Tbs vegetable oil
- ¼ cup (59 ml) fresh jalapeño, seeded and diced small
- 1 cup (237 ml) white onion, small dice
- 1 Tbs garlic, minced
- 1 cup (237 ml) fresh tomato, seeded and diced small
- 2 fl oz (59 ml) Jalapeño Gose
- 2 Tbs cumin
- 2 cup (473 ml) milk
- 1 lb (454 g) cream cheese
- ½ lb (227 g) sharp cheddar, shredded
- ½ lb (227 g) Monterey Jack, shredded
- ½ lb (227 g) bulk chorizo sausage, cooked
- 2 tsp kosher salt
- Tortilla chips
Beer Tasting Notes: Remember what we said about bitterness being a problem in many dishes? Here is a shining exception: cheese, beer from our Jalapeño Gose, that crisp sour, bitter hints and those flavour notes that can be bright, rugged, and comforting all at once—add interest and an oddly addictive quality to sharp, creamy cheeses, especially in conjunction with savoury spicy chorizo and earthy cumin.