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Beer-Cheese Appetizers

4 | 1 Reviews
Total Time:Prep: 25 min. Bake: 5 min./batch

By Taste Of Home Editorial Team

Recipe by Kristy Wilshire, Pittsburgh, Pennsylvania

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 15, 2022

Featuring kitchen staples like salsa, refried beans, sour cream and two types of cheese, this crowd-pleasing appetizer comes together faster than a two-minute drill. —Kristy Wilshire, Pittsburgh, Pennsylvania

Peppers (Hot)

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
TEST KITCHEN APPROVED

Beer-Cheese Appetizers

4 | 1 Reviews Add your review
Yield:80 appetizers (1-3/4 cups sauce)
Prep:25 min
Cook:5 min
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Ingredients

  • 2 cups biscuit/baking mix
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup beer or nonalcoholic beer
  • 2 tablespoons butter, melted
  • Sesame and/or poppy seeds
  • cheese sauce:
    • 1 package (8 ounces) process cheese (Velveeta), cubed
    • 1/2 cup refried beans
    • 2 jalapeno peppers, seeded and chopped
    • 1/4 cup sour cream
    • 1/4 cup salsa
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Directions

  1. Preheat oven to 450°. Combine biscuit mix and cheese in a large bowl. Stir in beer until a soft dough forms. Turn onto a floured surface; knead 5 times. Roll into a 16x10-in. rectangle. Cut into 2-in. squares; cut each square in half diagonally.
  2. Place 1 in. apart on greased baking sheets. Brush with butter; sprinkle with seeds. Bake 6-8 minutes or until lightly browned. Remove to wire racks to cool.
  3. For sauce, combine remaining ingredients in a small saucepan. Cook and stir over medium heat until cheese is melted. Serve immediately with triangles.

Nutrition Facts

1 triangle with 1 teaspoon sauce : 31 calories, 2g fat (1g saturated fat), 4mg cholesterol, 88mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 1g protein.
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