There’s beer. And cheese. In a dip. Need I say more? Well, I s’pose so, in case you want to know how to make this delicious concoction. Super simple. Four ingredients. Rock on.
This used to make appearances everywhere at parties and potlucks and shindigs [oh my!] when I was living in Wisco. Not surprising, since that state sure loves it’s cheese and beer. Since moving to MD, I haven’t seen, heard talk of or tasted this. Not to say MD people don’t make and devour this, it’s just not something I’ve come across here. Maybe I just don’t run in the right circles.
I made this last weekend for a housewarming party we were attending on Saturday afternoon. I’m not even sure what brought it to mind to make, as I’d originally planned to make a cold spinach dip. Who cares where the idea came from! Pretty much everyone [who tried it], myself included, loved it!!
Beer Cheese Dip
Adapted from allrecipes.com
2 pkg. 1/3-less-fat cream cheese, at room temp.
1 packet dry Ranch powder
2 c. shredded sharp cheddar cheese
½ - 2/3 c. beer [I used Ultra Amber since that’s what we happened to have in the fridge]
Beat cream cheese and Ranch powder together until smooth and creamy. Stir in the shredded cheese and beer. Chill overnight. Serve with crackers, pretzels, potato chips or in a bread bowl with accompanying bread. Yum!
Just a warning: this will seem thin when you first make it, but after you refrigerate it overnight, it magically thickens up, to the point where I was tempted to add more beer before heading to the party. I didn’t because I didn’t want it to get bitter if I added too much beer [some reviews said this happened to them], and it was perfect the way it was. Since it sat out on the counter at the housewarming party, it softened up a bit and became the perfect consistency. Enjoy!
Note: I'm linking this up to Miz Helen’s Country Cottage Full Plate Thursday for 1/27/11. For more great recipes/ideas, check it out!