|Amanda's beer cheese dip|
I think I've mentioned that I'm territorial in my kitchen. Most of our houseguests know (or learn quickly) to do their cooking when I'm not home.
Amanda, a dear friend who's staying with us for a while, has taken advantage of my days at the office and my occasional evening meetings to whip up fabulous quick pickles, "wet" burritos, and this beer cheese dip. Amanda's from Wisconsin, where they have a lot of cheese and a lot of beer.
We ended up taking the dip to a party where it was well received. I don't like beer, so I thought this dip wasn't for me. Wrong. It was very much for me (too bad for the other party guests).
I don't often post recipes that include convenience foods like prepared ranch seasoning. What can I tell you? I make exceptions. This beer cheese dip was just that good.
Amanda's Wisconsin beer cheese dip with bacon
My friend Amanda's favorite party dip combines two kinds of cheese, bacon and beer. What's not to like?
- 2 bricks cream cheese, softened
- 2 cups sharp cheddar cheese, shredded (divided)
- 1 packet ranch seasoning
- 6 slices bacon, cooked and crumbled
- 1/4 cup beer, or more to get the right texture (use a lighter beer - you want a milder flavor)
- pretzels or chips, for serving
In a large bowl, mix together the cream cheese, 1 1/2 cups of the cheddar cheese, ranch seasoning and bacon. Mix until well combined. Add the beer and stir together. You want the mixture to be loose but not runny - it will thicken in the refrigerator.Dump the mixture into a serving bowl, sprinkle the remaining 1/2 cup cheese on top, and cover with plastic wrap. Put the bowl in the refrigerator for at least 2 hours before serving to let the dip settle and thicken.Serve with pretzels or chips.
DetailsPrep time: Cook time: Total time: Yield: 12+ servings