Beer-Cheese Appetizers Recipe
Beer-Cheese Appetizers Recipe photo by Taste of Home
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Beer-Cheese Appetizers Recipe

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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
TOTAL TIME: Prep: 25 min. Bake: 5 min./batch
MAKES:80 servings
TOTAL TIME: Prep: 25 min. Bake: 5 min./batch
MAKES: 80 servings


  • 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

Nutritional 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.


  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. Yield: 80 appetizers (1-3/4 cups sauce).
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Beer-Cheese Appetizers in Simple & Delicious February/March 2013, p52

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

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manpabrown User ID: 1979130 219471
Reviewed Feb. 1, 2015

"Pretty good ... did not put in the re fried beans because I was not going to open a can for just a little bit - but every one seemed to like it"

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