Beer and Cheese Dip
This past weekend we celebrated my daughter’s four year old birthday party. The usual suspects came over which included my in-laws, cousins, and nephews. As I was planning out my dinner menu a couple of days in advance, I realized that I simply had a hodge podge of food, but with no real theme. I ended up making chicken, and pork and beef ribs on the grill, along with salad, corn bread, and corn on the cob. Overall, it was a feast, and a great time. The grilled meat was coated in my rub and placed in the refrigerator for two days, before being slow cooked before hitting the grill. Lets just say it was really killer. Enough said about the main course. The real delight was my appetizer which included a beer and cheese dip.
What could be said more about Wisconsin then beer and cheese? Nothing, well, unless you threw sausage in there, as noted in my Wisconsin beer, brat and cheddar soup. This dip is super easy to make, and when it is served with large sour dough pretzel bites, homemade garlic rounds, and bread sticks, it is a perfect combination with a nice cold beer or glass of cold wine before the real party begins.
- 12 oz of Velveeta cheese, yes, I said Velveeta
- 4 oz of cream cheese
- 1/2 cup of dijon mustard
- 1/2 cup of sharp cheddar, shredded
- 1/3 cup of green onions, thinly sliced
- 2/3 cup of good, beer (amber works well, I used New Castle)
- Bread sticks
- French baguette, olive oil, garlic clove, salt, pepper
Begin by getting a sauce pot ready, and on medium to low heat, bring the velveeta and cream cheese to a melting point. As it melts down completely, stir, and stir often as you do not want the cheese to burn. Add in your beer and dijon mustard, and mix well. Add in your cheddar cheese and green onions, and stir a bit more. Reduce the heat to low.
Preheat your oven to 375 degrees. Slice your baguette into about 1 inch thick slices on an angle. Brush with olive oil, top with salt and pepper and cook in the oven until just a light golden brown, about 7 minutes. Remove them from the oven, and rub the top of each slice with the glove of garlic.
I plated with the warm cheese sauce at the top, with the pretzels, bread sticks, and croutons to the front of the bowl. The creamy and smooth texture is accompanied by a hint of beer taste which is a real treat. This is great party food. Not only is it easy to make, it is really fun to eat. Enjoy.