This recipe is for a cheese sauce for burgers that you dip your burger in instead of pouring it on the burger. This cheese dip will take your burgers to the next level.
Why Dip Your Burger in Cheese Dip?
Dipping your burger in this cheese dip takes your burger to the next level. It adds to the flavour and it’s delicious.
And who doesn’t like to dunk their food in a cheesy dip?
What Kind of Burger Goes Best With Cheese Dip?
Any burger can be served with this dip. Our favourite is a Chili Burger but you can dip plain burgers made from any meat you choose.
This dip is made from cheeses that go well with beef, pork, chicken, or turkey.
You can top your burgers with any toppings of your choice before dipping.
For tips on making burger patties, check out How To Make The Best Burgers.
There are five types of cheese in this recipe.
- Monterey Jack
- Extra Old Cheddar
- Cream Cheese
Those cheeses are melted along with salsa, jalapeno, garlic, beef broth, and beer. You can substitute the beer with additional beef broth.
If you are making a chicken or turkey burger, chicken broth can be used in place of beef broth.
A vegetable broth can also be substituted for beef broth.
This recipe makes a large pan of sauce. We have a big family and like to have extras for leftovers. But the recipe is easily halved for a smaller batch.
Leftovers can be stored in a container in the fridge for up to 3 days. Reheat in the microwave for 1 minute or until smooth enough to dip.
Alternative Use For This Dip
This dip can also be used on Nachos or for dipping tortilla chips.
We also use this as a sauce to top enchiladas and tacos. And it tastes really good on top of a bowl of chili.
Cheese dip is also great to dip steak sandwiches. Use it as you would a French Dip, instead of au jus, use Cheese dip. Kids especially like this.
- 450 grams Velveeta cheese, cubed
- 400 grams gouda, cubed
- 400 grams Monterey Cheese, cubed
- 400 grams extra old cheddar, cubed
- 250 grams cream cheese, cubed
- ½ cup beef broth
- 1 garlic clove, minced
- 1 small jalapeno, seeded and minced
- ¼ cup beer
- ½ cup salsa
- Add all the cubed cheese and beef broth to a large pot.
- Heat over medium-low heat until cheeses are all melted, stirring often.
- Stir in the garlic and jalapeno.
- Slowly add in the beer while stirring. Dip should be thin but not runny.
- Reduce heat to low.
- Stir in the salsa.
- Cook 2 minutes, stirring.
- Serve warm.