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REBA’S 10-MINUTE BEER CHEESE IS SO GOOD IT MIGHT NOT EVEN MAKE IT TO YOUR TABLE

It's the easiest dip for your next get-together.

By
Bailey Fink
Bailey Fink
 * 
 * 
 * 

Bailey Fink is a devout home cook and assistant editor at Allrecipes. She has
written over 200 stories covering everything from cooking methods and storage
techniques to grocery shopping on a budget, how-to guides, product reviews, and
important food-related news.
Allrecipes' editorial guidelines
Published on October 13, 2023
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Photo:

Getty Images/Allrecipes

When we found out that beloved country singer Reba McEntire was opening her own
restaurant, we were beyond excited. With a name like Reba’s Place, which sounds
like you’re going to your good friend’s house for a nice home-cooked meal, we
assumed the menu would be loaded with down-home comfort food—and we were right.



The only problem? McEntire’s restaurant is only in Atoka, Oklahoma. 



However, it seems McEntire knows we’re a little bummed we can’t all visit her
restaurant because every so often, the “The Voice” judge will share a recipe
from the Reba's Place's menu for us to try at home. Sure, the recipes leave us
wanting to visit the restaurant even more, but at least they fill that
Reba-sized hole in our hearts for a moment.



This summer, we tried McEntire’s BLT Sandwich recipe that was found on the
Reba’s Place menu during its grand opening. The BLT, which is topped with bacon,
heirloom tomato, lettuce, and a homemade “BLT” aioli, is quite a time-consuming
endeavor—especially for a sandwich that typically takes mere minutes to throw
together. So, when we saw McEntire share a fall-inspired recipe for her beer
cheese that only takes 10 minutes to make, we were extremely intrigued.



McEntire shared the recipe with our sister brand, “People,” for a food feature
that she guest edited. The 10-minute recipe calls for butter, minced garlic,
brown ale or lager, white Cheddar cheese, Worcestershire sauce, hot sauce,
ground mustard, Dijon, cayenne, salt, and pepper. You melt the butter, then add
the garlic and beer to a small pot to cook for a moment. Then, everything goes
into a food processor until it’s combined, thick, and creamy—and it’s ready to
serve. 



At Reba’s Place, the beer cheese is served on the Southern Charctuerie Board
alongside ham, sausage, pimento cheese, boiled peanut hummus, pickles, crackers,
and crusty bread, but you could also serve it with soft pretzel bites or even
just tortilla chips.



I tried McEntire’s quick and easy beer cheese, and let’s just say it’ll be on
every one of my appetizer, tailgate, and party tables for the rest of eternity.




Bailey Fink


I TRIED THE REBA'S PLACE BEER CHEESE

First and foremost, don’t make the same mistake I did. When I read the recipe, I
thought I could skip the food processor altogether and make the cheese entirely
on the stove. That way, it would be warm and gooey—and I wouldn’t have to wash
my pesky food processor. Sadly, that didn’t work because the cheese doesn’t
emulsify and get thick enough when you add it directly to all the liquid on the
stove. So, you do need to dirty that food processor, unfortunately.



For the recipe, I opted for Samuel Adams Octoberfest beer because it’s a darker,
more robust lager—and it has some seasonal fall flavors that I thought fit the
mood. The beer flavor really comes through in the cheese, so if you want it
milder, I’d leave it on the stove a little longer to cook that alcohol out. Or
use a more mild light beer.



Overall, this beer cheese is ridiculously simple to make. It’s one of those
recipes you can memorize and have in your arsenal when you need a quick dip for
entertaining.



I served it with crusty bread, but I had leftovers that I could see myself
repurposing as a burger topping or for soup. But, even if I didn’t have
leftovers, it’s so easy to make again that I could whip up another batch in no
time—and I certainly will be whipping up another batch soon.

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