Low-Fat Beer Cheese Dip

How to Make Low-Fat Beer Cheese Dip

1. 1

   Step 1: Warm beer and melt cream cheese

   In a medium heavy-bottomed saucepan over medium heat, combine the light beer and room-temperature reduced-fat cream cheese. Whisk constantly until the cream cheese has melted and the mixture is smooth and slightly thickened, about 3–4 minutes.

   For this step

   • 3/4 cuplight beer (lager or pilsner)
   • 4 ozreduced-fat cream cheese (Neufchâtel), room temperature
   
2. 2

   Step 2: Whisk in the cheddar

   Lower the heat to low and add the shredded reduced-fat cheddar a handful at a time, whisking continually so each addition melts before adding more. Continue until all the cheese is incorporated and the sauce is smooth, about 2–3 minutes.

   For this step

   • 1 1/2 cupsreduced-fat sharp cheddar, freshly shredded
   
3. 3

   Step 3: Fold in Greek yogurt off the heat

   Remove the pan from the heat and let it cool for 30–45 seconds, then stir in the nonfat Greek yogurt until fully combined and silky. Cooling briefly before adding yogurt helps maintain a creamy texture and prevents the yogurt from breaking.

   For this step

   • 1 cupnonfat Greek yogurt
   
4. 4

   Step 4: Season and adjust

   Stir in the Dijon mustard, Worcestershire sauce, garlic powder, and smoked paprika. Season with kosher salt and freshly ground black pepper to taste, tasting and adjusting the balance of tang, smoke, and salt as needed.

   For this step

   • 1 tbspDijon mustard
   • 1 tspWorcestershire sauce
   • 1/2 tspgarlic powder
   • 1/2 tspsmoked paprika
   • 1/2 tspkosher salt and freshly ground black pepper
   
5. 5

   Step 5: Serve and garnish

   Transfer the dip to a serving bowl, garnish with the sliced green onions, and serve warm with vegetable sticks, whole-grain crackers, or baked pita chips. The recipe makes about 2 cups total (serves 6); to make ahead, refrigerate and gently rewarm over low heat, stirring frequently.

   For this step

   • 2 tbspgreen onions, thinly sliced (for garnish)
   

1. In a medium heavy-bottomed saucepan over medium heat, combine the light beer and room-temperature reduced-fat cream cheese. Whisk constantly until the cream cheese has melted and the mixture is smooth and slightly thickened, about 3–4 minutes.
2. Lower the heat to low and add the shredded reduced-fat cheddar a handful at a time, whisking continually so each addition melts before adding more. Continue until all the cheese is incorporated and the sauce is smooth, about 2–3 minutes.
3. Remove the pan from the heat and let it cool for 30–45 seconds, then stir in the nonfat Greek yogurt until fully combined and silky. Cooling briefly before adding yogurt helps maintain a creamy texture and prevents the yogurt from breaking.
4. Stir in the Dijon mustard, Worcestershire sauce, garlic powder, and smoked paprika. Season with kosher salt and freshly ground black pepper to taste, tasting and adjusting the balance of tang, smoke, and salt as needed.
5. Transfer the dip to a serving bowl, garnish with the sliced green onions, and serve warm with vegetable sticks, whole-grain crackers, or baked pita chips. The recipe makes about 2 cups total (serves 6); to make ahead, refrigerate and gently rewarm over low heat, stirring frequently.