To continue the trend from last week’s Corrupted Soup, I may still be on a beer and cheese kick. Well, let’s face it–when am I not on a beer and cheese kick?!
But here it is-your quintessential party snack. I’ve been making this for years because it’s delicious, addictive, and ridiculously easy. I guess that’s what happens when you take cheese, add more cheese, and then pour in some herbs and beer.
In my past life, I used to make it with those dry ranch packets. Ranch anything makes me happy. The only way fries are to be eaten are when doused in hot sauce and dipped in ranch dressing. Fact. But did you know those packets have msg in them? Gross. So I now take the 1-2 extra minutes effort to measure out my own spices. Worth it.
This dip is great with tortilla chips, regular chips, hard pretzels, bread, vegetables, and my personal favorite-soft pretzels fresh out of the oven. Do it.
Beer Cheese Dip
8 oz. cream cheese, softened room temperature
2 cups cheddar cheese, shredded
2 teaspoons dried parsley
1/4 teaspoon dried dill
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon dried basil
1/4 teaspoon ground pepper
1/4 teaspoon salt
Throw all ingredients except beer into a food processor and blend until fully combined. Start by adding 1/4 cup of beer and pulse; add more to reach desired dipping consistency. (I usually don’t measure, but I believe I usually end up using about 1/3 cup.) Drink rest of the beer and dip away!
*Note: This can totally be made ahead of time and stored in the refrigerator. Just be sure to let it sit out at room temp for a while before you need it so the dip becomes soft again.