Saturday, December 3, 2011

Game Day Snack Week 13 - Beer-Cheese Dip! (And a "cheese steak" sandwich!)

So here is a dip for the beer lovers! I found this recipe while searching for something quick and easy to make for game day. My husband and I were jaunting down to Florida to see some family this weekend, so I wanted something easy I could pick up just a few ingredients and make at the house in FL., like I did last year.

But then I saw the beer-cheese spread, and we had everything in MY house. So I knew I wanted to make it, and I did, one day after work. And my husband ate it as part of dinner the next night! Plus, it was made during the week so I could post it super early for game day people! Yay!

The recipe was relatively easy to make, though I did modify it slightly. For example, I used pumpkin beer because that is what my husband had in the house so it was more of a pumpkin beer cheese spread. (Still enjoyable!)

I also ended up heating it slightly to make the cheese melt because the way the recipe describes below, I couldn't see anything happening and I felt it wasn't getting creamy enough. So a few minutes on low heat did the trick, melted the cheese into a smoother consistency and all was good.

I couldn't taste the spread (thank you little baby to be), but my husband said it came out well. And he used it to make a steak grilled cheese sandwich the next night for dinner. And, he really enjoyed THAT. I think cooking it may have killed my beer flavor just a tad (or else I didn't use enough, or else his beer just didn't have a super strong taste). But he could taste it, just not strongly. So if you want a strong beer taste, go with a strong beer!

You chill the dip for at least 2 hours after it is prepared, so it's definitely easy to make ahead of time and bring to the game with you, or bring to someone's house.

So, enjoy and drink (er, eat) up!

Ingredients: (this recipe makes 5 cups. I actually only made half of it)

1 (2-lb.) block sharp Cheddar cheese, shredded
1 small onion, minced
2 garlic cloves, minced
1/2 teaspoon hot sauce
1/4 teaspoon ground red pepper
1 (12-oz.) bottle amber beer, at room temperature
Salt and pepper to taste
Garnish: thyme sprig (optional, I did not use)


Beat together first 5 ingredients at low speed with a heavy-duty electric stand mixer until blended.

Gradually add beer, beating until blended after each addition. Beat at medium-high speed 1 minute or until blended and creamy.

Season with salt and pepper to taste.

Cover and chill 2 hours. Garnish, if desired.

Store in an airtight container in refrigerator up to 2 weeks.

** This recipe can be frozen for up to a month. Thaw overnight in the fridge.

My husband made his steak grilled cheese sandwich by slicing some steak really thin. He heated the steak, and then put it on some rye bread. He spread the cheese dip on one side of the bread. Then he buttered the outsides of the sandwich and put it on the grill pan for about a minute and a half each side.

Delish! He ate his sandwich with some garlic fries and a spicy pickle.


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