Spicy Beer Cheese Dip | Michigan Made Recipes
It would not be a stretch to say that dip is one of my favorite foods. Chips and dip, veggies and dip, crackers and dip. Basically just all the dips. One of my favorites is beer cheese dip. When I saw the Backwoods Mustard Co. Sweet Jalapeño mustard in the November Mitten Crate, I knew I could use it to make a spicy version of classic beer cheese. Obviously, you also need beer for this recipe, so make sure you pick a Michigan beer! IPA works well here, so I used Short’s Brewing Co. Dan’s Pink Skirt IPA.
Spicy Beer Cheese Dip
Yield: about 3 cups dip
Prep Time: 15 minutes
- 2 garlic cloves, chopped
- 12 ounces sharp cheddar cheese, shredded
- 8 ounces cream cheese, softened
- 1/2 cup beer (preferably pale ale)
- 2 tablespoons Backwoods Mustard Co. Sweet Jalapeño mustard
- 2 teaspoons sriracha, plus additional for garnish (if desired)
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon ground black pepper
- Place all ingredients in food processor fitted with knife blade attachment and process until smooth. Cover and refrigerate at least 1 hour, or up to 3 days, to allow flavors to develop. To serve, garnish with additional sriracha, if desired.
Please visit Lori’s site Foxes Love Lemons for more great ideas!