Triple Chile Beer Cheese Dip
I’ve always been a bit of a heat freak. I’ll always order the spiciest version of any dish on the menu, and then add hot sauce. I’ve had to tamp down the fiery ingredients when writing recipes for mass consumption, but when it’s just me and a few other capsaicin worshipers, I’ll triple the power of the chiles.
When it comes to peppers, there is no way to look at them and tell how hot they are. Jalapeno’s for instance can range for a semi-mild heat level to a knock your socks off fire that can be three times the socville units of their milder counterparts. The scoville scale measures the heat level in chiles, giving them a number that correlates to how spicy those little devils are. Other than the peppers that earn no units (like the bell pepper), most peppers get a range rather than a specific number. For instance, the jalapeno ranges from 2,500-8,000. But you’ll never be able to tell just by looking at them if that pepper is mild or wild.
If you want to temper the heat a bit, most of the heat is held in the seeds and that white membrane that keeps the seeds attached to the inside of the pepper. Remove some or all to control the heat a bit. Too mild? Add beer. Alcohol intensifies heat so adding a high ABV brew will kick that heat up a notch of two. Adding another kick of heat to my spicy food is just another reason for me to love beer.
Triple Chile Beer Cheese Dip
- 1 poblano pepper
- 8 ounces cream cheese
- ¼ cup sour cream
- 2 ½ cups shredded mozzarella
- 1 chipotle chili in adobo
- 1 jalapeno diced
- 1 cup IPA beer
- 2 tbs cornstarch
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- ½ tsp salt
- Move oven rack to top position and second oven rack to the middle position.
- Preheat oven broiler.
- Place poblano pepper on a baking sheet. Place under broiler until blackened, flip over, bake on other side until blackened. Remove from oven, lower oven heat to 350.
- Place pobalno in a bowl, cover with plastic wrap, steam for ten minutes. Remove from bowl, rub off the black skin and remove the stem.
- Add the pobalno and remaining ingredients to a food processor. Process until smooth, pour into a baking dish.
- Bake at 350 on the middle rack until warm and bubbly, about 20 minutes, serve warm.
Sophia @ NY Foodgasm July 11, 2014 um 9:37 am
Basically every craft beer bar should have one of these!
I LOVE spicy and girl you got it going on!
Brian July 11, 2014 um 6:52 pm
Crine and Punishment might be too pricey for this, but some Habanero Sculpin could be perfect. Heh. Love the heat.
Happy Valley Chow July 11, 2014 um 7:48 pm
Mmmm that dip sounds amazing! Great recipe 🙂
Happy Valley Chow
Tieghan July 11, 2014 um 8:35 pm
THIS DIP!! Oh my, it sounds amazing. I could eat the whole thing for dinner. 🙂
Kristi @ Inspiration Kitchen July 12, 2014 um 4:25 am
I’m a spice lover myself Jackie – so this looks amazing to me! 🙂
Denise July 13, 2014 um 10:13 am
Ok, I’m IN! I watch all your posts and my husband doesn’t like beer flavor in food and I LOVE BEER flavored beer and food lol! So, I am making this today! Have everything….what kinds of stuff do you dip in this?! Pretzels? Veggies? Spoons?!?! Ha!
addie | culicurious July 15, 2014 um 7:55 am
what a decadent and delicious looking dip. Beer and creamy dairy and chiles? what could be better?? 🙂
Denise July 18, 2014 um 8:28 am
I am loving eating this entire batch all by myself, late at night after a few beers 🙂 I love it!!! I loved it right out of the oven, but since then the heat and flavors have intensified and it is sooooooooooooooo good! Super love this recipe! And, I used Goose Island IPA…had to buy a 6 pack and had the rest to myself, Yum again! 🙂
Jackie July 18, 2014 um 9:03 am
So glad you liked it!
Dan August 10, 2014 um 7:26 pm
Can not wait to make this! Love a spicy dip, especially with beer. 🙂
Jennifer October 24, 2014 um 2:11 pm
I just discovered your blog and it looks like lots of fun! Made this dip for a party, it was a winner!