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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


  • 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.
  • 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.
  • For sauce, combine 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.