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Beer-Cheese Appetizers

 Beer-Cheese Appetizers
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
80 ServingsPrep: 25 min. Bake: 5 min./batch


  • 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
  • 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


  • 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 16-in. x 10-in. rectangle. Cut into 2-in. squares; cut each
  • square in half diagonally.
  • Place 1 in. apart on greased baking sheets. Brush with butter;
  • sprinkle with seeds. Bake at 450° for 6-8 minutes or until
  • lightly browned. Remove to wire racks to cool.
  • For sauce, combine the remaining ingredients in a small saucepan.
  • Cook and stir over medium heat until cheese is melted. Serve
  • immediately with triangles. Yield: 80 appetizers (1-3/4 cups sauce).

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Beer-Cheese Appetizers (continued)

Nutritional Facts: 1 triangle with 1 teaspoon sauce equals 31 calories, 2 g fat (1 g saturated fat), 4 mg cholesterol, 88 mg sodium, 2 g carbohydrate, trace fiber, 1 g protein.
Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.