25 Mar, 2026

Velvety cheese dip made with beer and biltong

Velvety cheese dip made with beer and biltong

If you’re not one for last-minute cooking, this beer, cheese and biltong powder dip can be made ahead of time.

If you’re hosting people and want to put out something a little different (but still super easy), this cheesy beer and biltong dip recipe, compliments of Rediscover Dairy, is a winner.

 

 

Ingredients

  • 20 g (1½ tbsp) butter
  • 15 g (1½ tbsp) plain flour
  • 5 ml (1 tsp) brown onion soup powder
  • 180 ml (¾ cup) evaporated milk
  • 80 ml (⅓ cup) beer
  • 10 ml (2 tsp) biltong powder
  • 2.5 ml (½ tsp) smoked paprika
  • 1.25 ml (¼ tsp) ground coriander
  • 5 ml (1 tsp) Worcester sauce
  • 2.5 ml (½ tsp) Dijon mustard
  • 75 g (¾ cup) grated mature cheddar cheese
  • fine salt to taste

 

 

Method

  1. Melt the butter in a small saucepan. Add the flour and soup powder and whisk for a minute.
  2. Remove the pot from the heat. Gradually add the milk while whisking. Add the beer and whisk until smooth. Whisk in the biltong, smoked paprika, coriander, Worcester sauce and mustard.
  3. Return the pot to the stove and whisk continuously over a medium heat for 4-5 minutes until the mixture thickens.
  4. Remove from the heat and add the cheese. Whisk until smooth and season with salt to taste.
  5. Allow the dip to cool for 15 minutes. Whisk again, transfer to a bowl and serve.