The Christmas season may be ending, but the party season is just getting started. With New Year’s Day just around the corner and the Superbowl Sunday (which really should be a national holiday) on the way, we could all use more recipes for hearty party fare.
A great party dish does more than just feed a big crowd…….it has to satisfy them. People gnawing on plain celery sticks are NOT going to be thinking, “Wow, what a great party!” So a party dish also has to set a party mood.
When the guests taste it, they should know they’re here to celebrate. On top of that, the perfect party dish should also be easy to make. After all, who wants to spend the whole night running in and out of the kitchen and miss all the fun?
If all that sounds like an impossible wish list, then my friends, you have not been introduced to the magic of Beer Dip.
My basic Beer Cheese Dip, made with ranch dressing, is incredibly easy and always makes a splash at parties. This Pub-Style version puts a twist on the original recipe with a little garlic and spice action. Either way, it’s a sure-fire crowd pleaser. Heck, why not make BOTH!
Pub Style Beer Cheese Dip
16oz of sharp cheddar cheese, cut into bite-size cubes
4 oz cream cheese, room temp & cubed
1.5 Tablespoons Worcestershire sauce
2 teaspoons Dijon mustard
2 cloves garlic, minced
1 teaspoon paprika
1/2 – 2/3 cups of beer
1. Place all ingredients, except for the beer in a food processor. Blend until finely chopped.
2. Slowly pour in beer a little at a time until desired texture is achieved. I started with 1/2 cup, and added a little more ( about 2/3 cups).
3. Cover and refrigerate for at least an hour. Served with pretzels, crackers or some veggies!
Need more appetizer ideas?
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Corey, Darryl, Big D & Little D
This Pub Style Beer Cheese Dip is a great party appetizer everyone will love. Perfect for Super Bowl, holidays or just hanging with friends. Easy to make!
- 16 oz of sharp cheddar cheese cut into bite-size cubes
- 4 oz cream cheese room temp & cubed
- 1.5 Tablespoon Worcestershire sauce
- 2 teaspoons Dijon mustard
- 2 cloves garlic minced
- 1 teaspoon paprika
- 1/2 - 2/3 cups of beer
Place all ingredients, except for the beer in a food processor. Blend until finely chopped.
Slowly pour in beer a little at a time until desired texture is achieved. I started with 1/2 cup, and added a little more ( about 2/3 cups).
Cover and refrigerate for at least an hour. Served with pretzels, crackers or some veggies!
Need more appetizer ideas?