Australian Lager and Spicy Cheese Dip

"I found this on the Foster's Lager website - sounds tasty and easy to make. You can use any beer, I'm sure, but Australian beer would add a special touch of authenticity to this recipe. Posted for Zaar World Tour 2007."
photo by Bayhill photo by Bayhill
photo by Bayhill
Ready In:




  • Melt cheese and beer in a saucepan over medium heat.
  • Once melted, stir in tomato and cilantro and transfer to serving dish/fondue dish.
  • Serve with tortillas or corn chips.

Questions & Replies

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  1. My family really enjoyed this dip. I love the fact that it went together very quickly and easily. I added extra cilantro because I just love the stuff. It is important to keep the dip fairly warm because if it starts to get a little cool, the cheese separates from the liquid. Thank you for sharing. I made this for ZWT3
  2. this is one of the best cheese dips I have ever had! I made this one and wow!!! It was easy, tasty, zesty, and 'comfort foody'. I looooved it! It is a great recipe for a dinner or birthday party! Thanks so much Shannon! I used Heineken. I'm sure Fosters would have been great too- But I love the taste of Heineken for any cooking that I do.... It has a great smooth finish without the bitterness that some beer gets from cooking it. Thanks much Shannon- I'll be on the quest this weekend to test out more of the recipes! :)
  3. Made this for ZWT III. This was pretty good. I actually melted the cheese over a double boil because I have a tendancy to forget that things are on my stove and burn them. I wasn't really all that impressed with just the melted cheese beer combo, it got better when we stirred in the tomato and cilantro, but it was still missing something. Finally I just threw a half a jar of corn and black bean slasa and once that got stirred in it was pretty fabulous. Thanks for sharing!


<p><strong><em>Thank you to everyone who has tried my recipes!</em></strong> I appreciate your feedback and the fact that you took the time to post a review.</p> <p>&nbsp;</p> <p>I am a vegetarian (pescetarian) who occasionally indulges in sushi and seafood, so the majority of my recipes reflect my preferences. I always try to offer substitutions in my recipes that can be made for my carnivorous friends. <br /> <br />I believe that vegetarians can make just about ANY meat dish under the sun by making smart substitutions of vegetarian mock meats, tofu, or vegetables. If a dish calls for meat or poultry, I NEVER let that stop me. I can make just about ANYTHING vegetarian...and taste just as good, if not BETTER, than the real thing. <br /> <br />&nbsp;<br /> <br /><img src= border=0 alt=Photo Sharing and Video Hosting at Photobucket /><img src= border=0 alt=Photo Sharing and Video Hosting at Photobucket /><img src= border=0 alt=Photo Sharing and Video Hosting at Photobucket /></p>
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