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| 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
Ingredients:
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
Instructions:
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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