Beer (Cheese) Me

Brown Iron Brewhouse’s Deni Smiljanovski combines two things he loves in this easy, party-friendly recipe

Deni Smiljanovski took over a former truck stop on Groesbeck Highway, just off the freeway in Roseville and turned it into the successful Lazybones Smokehouse in 2004. Now he also does the beer-friendly menus for Dragonmead Microbrewery in Warren and the new Brown Iron Brewhouse in Washington Township. He says this recipe reflects his love of beer and cheese. “It’s fast and easy to make and always a favorite at parties. The stuff you buy at stores usually has a lot of additives in it that I do not like to eat.” — Molly Abraham

Beer Cheese Dip (Serves 8-12)


8 ounces sharp cheddar, shredded
8 ounces aged Gouda, shredded
2 ounces Parmesan, grated
8 ounces cream cheese
1 teaspoon granulated garlic
1 ounce Dijon mustard
1 teaspoon black pepper
1 teaspoon Worcestershire sauce
1 ounce horseradish, squeezed dry
1 ounce ranch dressing
8 ounces Dragonmead cream ale or any good beer you love
Chopped green onions



Place all cheeses into the work bowl of a food processor; add garlic, mustard, black pepper, Worcestershire sauce, horseradish, and ranch dressing. Process until smooth and creamy, pulsing a few times, adding the beer little by little, scraping the sides, and blending for about 3 minutes. Taste and adjust seasoning. If adding more seasoning, pulse a few times to mix. Transfer cheese spread to a bowl and sprinkle with chopped green onions. Spread tastes best when refrigerated overnight to blend flavors, but it can be served right away.

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