Friday, January 28, 2011
Now it wouldn't be a football party without beer or something to go with it and in this case, dips made with beer.
I found these recipes last year when I did the college football 'Tailgating' series but never published them. The first is so simple and amazingly good for only having 3 ingredients plus the beer. Finely diced green onions and ham is also a good addition. The second one, has been around for years and is good also, not sure if it is endorsed by Hidden Valley though. And the third fondue recipe I have not tried but was intrigued by the taste or character it sounds like it carries.
Hope you try one. Who are you rooting for - Steelers or Packers? Enjoy!
Cheesy Beer Dip
1 -8 oz package cream cheese, softened
1 -10 oz package sharp cheddar cheese, grated
1 can beer
1/2 teaspoon minced garlic
Blend the first 4 ingredients in a food processor until well mixed. Place in a serving bowl and refrigerate for several hours. Serve with the bread rounds and cut-up vegetables.
1 packaged Hidden Valley dip mix, original flavor
2 -8 oz packages cream cheese, softened
6 oz beer
6 oz cheddar cheese, grated
Seasonings of choice - I toss in a little Worcestershire, cayenne, dry mustard and a pinch of salt
Pretzels of choice
Combine everything but pretzels in a bowl mixing well. Chill until ready to serve with the pretzels.
Beer Cheese Fondue
1 loaf of French bread
1 -16 oz package Velveeta cheese, cubed
1 1/2 cups frozen finely chopped broccoli, cooked and drained well
1/4 cup beer
1 -2 oz jar diced pimientos, drained
1 teaspoon course ground mustard
Cut bread into 1-inch cube and toast in a 350 degree F. oven for 10 minutes stirring twice or until lightly toasted. Transfer to a serving basket or bowl. Melt cheese in a 2-quart saucepan over medium heat stirring occasionally. Stir in the beer, broccoli, pimientos and mustard. Cook on low heat stirring until hot. Place cheese into fondue pot or slow cooker and set on lowest heating. Serve with the toasted bread cubes.