Monday, May 21, 2012

Beer Cheese Dip


This is made in the microwave! Had to get that out there first.  My roommate has made this a few times out of an ancient Junior League Cookbook, Denver Cache.  It's seriously circa 1980's but has some great classics.  Annie (my roommate) has bumped up some of the measurements and tweaked it over the years. We've used a variety of beers in this recipe so feel free to be creative.  We've use dark lagers, amber beers, and basically anything that is darker than a Bud Light.  Please don't use a "college beer" in this recipe.  Splurge a little bit and buy a $2 bottle of beer; it will be worth it.  We serve this with crusty bread or veggies such as carrots and broccoli.  Basically, anything you can dip in beer-flavored-cheese.


Ingredient:


-1 block (8oz) light cream cheese
-6 oz cheddar cheese, grated
-2 green onions, chopped
-1/2 cup dark beer (about 1/2 bottle)
-1 Tbsp horseradish
-1 tsp dry mustard


First, in a microwave-safe bowl, add the block of cream cheese and cheddar cheese.  We didn't even grate ours, just cut about 2/3 (8 oz) block into cubes.




Microwave on high for about 2-3 minutes until the cheeses melt and you can stir them together.



Now mix in the remaining ingredients: 2 green onions, chopped, 1/2 bottle beer, 1 Tbsp horseradish, 1 tsp dry mustard.  





Put a paper towel over the bowl to prevent a mess and microwave for another 2-3 minutes, stirring halfway between.  Garnish with a few scallions (chopped green onions) and serve hot OR COLD! Depends on the person, but some people like it cold.  It will get a little thicker as it cools, but it doesn't matter.  It still tastes fabulous! By the way, boys love this one.  Great for a BBQ or game-day especially since you don't have to keep it warm for it to be good.



1 comment:

  1. OMG...I have always wanted to know how to make this kind of a dip! Since we are out of the winter months I don't have poker but have moved on to "G" (Garden) Club. Once a week we are responsible for taking an appetizer to much on after working in the Garden. Now I don't have to worry about what to take next week! Keep those recipes coming Rachel!

    ReplyDelete

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