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Beer Queso Dip



We're diving head first into grilling season. It's a great time of year for more casual entertaining and so much of it can be prepared ahead of time, giving you more time with your guests!


For an outdoor dinner, it’s always nice to have an appetizer that gets people talking, and of course we’ve got your back on this one. This Beer Infused Queso is made using these cute little BBQ Passion Grill Pans from Villeroy & Boch which go directly on the grill. Assemble this ahead, just pop it on the griddle when your guests arrive and let it transform into a gooey, cheesy delight whilst you mix the drinks.


Beer Infused Queso

  • 1 small red onion, minced

  • 1/2 cup Mexican beer

  • 1 small tomato, seeds removed and roughly chopped

  • 1 jalapeño, seeded and roughly chopped

  • 1/4 cup fresh cilantro

  • 1/2 tsp Kosher salt

  • 12 ounces grated Monterey Jack

  • 1 tablespoon flour

Drizzle a little olive oil into a small frying pan and cook the onions over low-medium heat for 5 minutes until they’re glistening. Add the beer and turn the heat up, cook for 4-5 more minutes until the liquid disappears. Set aside.


Put the tomato, jalapeño, and cilantro in a small food processor and blitz until just combined. Season with salt and set aside.

Preheat the barbecue* to a medium heat. Toss the cheese with flour in a medium bowl. Combine the cheese and onion and transfer the mixture to your BBQ Passion Grill Pans. Place the Grill Pans on the barbecue and close the lid. Stir it every now and then until it’s all melted and bubbly (10-15 minutes). Spoon the tomato & jalapeño salsa on top of the cheese, and serve with tortilla chips.

*Alternatively, bake at 350F for 20 minutes.