Sous Vide Pale Ale Spinach Cheese Dip


Makes about 8 servings (multiplies easily for bigger crowds)


  • 1 pound (456 g) cream cheese, cubed
  • 2 ounces (57 g) smoked Gouda, grated
  • 4 ounces (120 ml) Firestone Union Jack IPA (or your favorite)
  • 1/2 cup (25 g) fresh baby spinach leaves, well-washed and finely chopped
  • 1/2 medium red bell pepper, stemmed, seeded, and diced, plus some for garnish if desired
  • 1 garlic clove, peeled and pressed
  • 1 tablespoon (15 ml) Dijon mustard
  • 1 teaspoon (5 ml) Herbes de Provence
  • 1 teaspoon (5 ml) salt
  • 1/2 teaspoon (2.5 ml) white pepper
  • 1 or 2 green (spring) onions, washed, trimmed, and chopped, for garnish, if desired

For serving

  • 1 sourdough round loaf or use chips, toast points, or chicharrones for dipping



  1. Fill and preheat the SousVide Supreme to 180F/82C.
  2. In a small pan, boil the pale ale for a few minutes to drive off the alcohol and let cool.
  3. Put all ingredients (except those for serving) into a small (quart/0.9 liter) zip-closure cooking pouch.
  4. Use the displacement method (Archimedes Principle) to remove the air from the pouch and zip the seal.
  5. Submerge the pouch and cook for 30 minutes to 1 hour, until the cheese has fully melted.  Intermittently remove the pouch from the water bath and massage the contents through the pouch to combine and return pouch to water bath.
  6. With a bread knife, remove the top from the loaf of bread, if using, and hollow out the middle to make a bread bowl.  Tear the interior bread into bite-sized pieces for dipping.
  7. When fully melted, pour dip into the bread bowl or a serving dish and top with additional red pepper garnish for color; serve with torn bread, crostini, toast points, or chips.  Or drizzle onto tortilla chips with your favorite accompaniments for nachos. (Hint:  Use what you need for serving and leave remainder in the water oven, in its zip pouch, to stay warm without growing a ‘skin’!)
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