Beer Cheese Dip

I love dips.  This is a well-known fact about me.

I've made several.  Check them out {here}

My most-recent favorite is this beer-cheese dip.  The beer is minimal, which means we basically have a full can leftover each time I make it, which has been as frequent as our need for a gallon of milk in the house.  But it's delicious.  Especially with these zippy ranch pretzels.

And after some research on Pinterest, I determined that the beer is really a thinning-agent to the cream cheese.  If you are a non-beer person, I'm sure you could use water or milk.

Gather up:

2 8-oz bricks of cream cheese, softened
1/2 c beer of your choosing
1 packet dry ranch seasoning
1 tsp ground red pepper
1 cup shredded cheddar cheese (or cheese of your choosing - go nuts!)

The true secret to this dip is in the very first step.  Very soft, very whipped cream cheese.  You don't want to have to dig through something to eat it.  Whip that cream cheese for a long time - 5 minutes at a minimum.  The more air, the softer it is, and the easier it will be to eat after sitting in the fridge.

Once it's good and whipped, mix in your ranch packet and ground red pepper.  Then, slowly mix in your cheese.  You don't need to shred it again on high or anything.

Then you're done!  It's good to eat now, but I'm a fan of letting any dip I make merry and chill for a few hours in the fridge before diving in.  It take a huge amount of restraint on my part, and yes, I am a hero to some for this.

Perfect snack.  Anytime.  Enjoy!

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