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Tuesday, September 23, 2008

Beer Cheese


You can't have soft pretzels without beer cheese dip, so when Aaron asked me to make some pretzels for a party, we came up with this recipe for the cheese. Aaron made most of it, so it's hard to tell for measurements on some of the ingredients, as he always adds extra! I'll be making this one again for sure. Aaron said everything was gone in no time at the party!

Known quantities & ingredients:

2, 8-oz. blocks cream cheese (I used 1/3 less fat)
2, 8-oz packages of shredded cheddar cheese
1/2 cup beer
1/2 TBSP garlic
2 chopped mild jalapenos
2 chopped serrano peppers

Unknown quantities of the following:
garlic powder (estimate: 1/2 tsp?)
worcestershire sauce (estimate: 2-3 TBSP)
tobasco sauce (estimate: couple splashes)

Combine everything using the mixer. This made quite a bit of cheese dip. Next time, half the recipe would probably be plenty. I put some in a container to save in the freezer for next time.

1 comments:

Joelen said...

Thank you for posting this! When I made beer cheese the first time, it came out awful. I'll have to try this out soon!

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