It's amazing the number of dip recipes I have bookmarked compared with the number I have on this blog. I would say I bookmark about 75 percent of the dip recipes I come across, yet I probably only make about five percent of those. I have no idea why. I think it's possible I forget about them when my brain is either focused on dinner or desserts. Poor, poor dips. At least they win me over in the beginning.

I think it's about time I change that, though. Dip is so easy to whip up, and who doesn't love a great dip recipe? Even when people don't want dip at a party they always end up going in for at least one my case I'm usually hooked after this point. This cheddar beer dip is nothing fancy (though calling it cheddar ale spread does move it up a notch or so), but it's a simple, solid dip recipe. I found that I liked it best when it had been refrigerated a bit, but I'd eat it either way. I also think pita chips or something of the sort would be delicious with this. Enjoy!

Cheddar Ale Spread 
Recipe from Brown Eyed Baker

8 oz. cream cheese
2 teaspoons Dijon mustard
2½ cups shredded extra-sharp cheddar cheese
2 tablespoons heavy cream
¼ teaspoon salt
¼ cup beer (pretty much anything but a light beer)
2 tablespoons chopped fresh parsley (I substituted 2 teaspoons dried)
Combine the cream cheese, mustard, cheddar cheese, cream, and salt in a food processor. Process for 30 seconds, add the beer, and continue processing until very smooth. Pulse in the parsley until just dispersed.
This can be stored in the refrigerator for up to 4 days. You will want to take it out an hour before serving if you do refrigerate.
One of these days I'll take a food photography workshop, for now I just plop the chip in there and act like it does something for the picture!


Post a Comment