|Recipe from: thehautemeal|
Image credit: Stephanie
Warm Cheese & Beer Dip
“I love how there’s this golden brown crust on top, and then you break through with your chip and it’s all gooey and warm.” Stephanie
5 oz Cheddar
2 1/2 oz Swiss
2 1/2 oz smoked Gouda
8 oz cream cheese
4 slices bacon, sliced into 1" pieces
2 cloves garlic, smashed
3/4 cup beer (Samuel Adams®)
1 green onion, roughly chopped
1/2 tsp dry ground mustard
1/4 tsp cayenne pepper
Preheat oven to 350°F.
Brown the bacon in a pan over medium heat until much of the fat is rendered, but the bacon
is not fully crisp.
Add the smashed garlic cloves and continue to cook until the garlic is fragrant, about 30
seconds or so.
Drain the bacon and garlic into a small bowl lined with paper towels.
Reserve about 1 tbsp of the bacon, and set the rest aside.
Fit your food processor with the shredding attachment, and shred the cheddar, Swiss, and
Gouda cheeses together.
Remove about 1/2 cup of the cheese and set aside.
Remove the shredding attachment and install the chopping blade.
Add the cream cheese, garlic-bacon, green onion, dry mustard, and cayenne pepper, and
process until combined.
With the machine running, pour in the beer and continue to process until the mixture
smoothes out and appears well blended, about 10 to 15 seconds.
Scrape the mixture out into a baking dish and top with the reserved cheese.
Bake until the mixture is heated through and bubbling, and the top is lightly golden brown,
about 30 minutes.
Remove from oven, top with the reserved bacon, and serve immediately.
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