Monday, January 11, 2010

Beer Dip

Yet another snack I made for our football party, and this seemed to be a hit as well! I have to admit that it actually tastes better than I imagined after just reading the ingredients, but again I blame that on my weird aversion to cream cheese.

This dip came together so fast that it could be made in a bind if needed, and it only needs an hour to chill. I used cheese whiz instead of Old English Cheese, mainly because I'm cheap, but either way would be delicious. I also skipped the pecans on top.

Beer Dip

2 8-ounce packages cream cheese, softened
2 5-ounce jars of Old English Cheese (or 10 ounces Cheese Whiz)
1 1-ounce package dry ranch dressing mix
1/2 cup beer (go ahead, you can drink the rest)
1/2 cup toasted pecans, roughly chopped

Pretzels, crackers, or chips for dipping

In your microwave, heat the cream cheese and Old English Cheese for about 40 seconds on high. This will make it easier to blend them together, using a whisk, with the ranch dressing. Add the beer gradually as you whisk the mixture together, until you reach your desired consistency for the dip. You may not use it all. If so, feel free to drink the remaining beer.

Pour into the serving bowl. Sprinkle your toasted pecans evenly over the surface of the dip. Chill for 1 hour or up to 2 days. Serve with pretzels, crackers, or chips!

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