Friday, October 9, 2009

Cheddar Ale Dip

I made this dip as an appetizer for our “beer” themed tailgate. Super easy to prepare and tasty, we served with corn chips. This dip is great for preparing ahead of time and for travel. It should be served at room temperature.

Adapted from: Cheddar Ale Spread,
Culinary Concoctions By Peabody

8 ounce package of cream cheese, softened
2 teaspoon Dijon mustard
2 ½ cups shredded sharp cheddar cheese
2 tablespoons heavy cream
¼ teaspoon salt
¼ cup beer (anything but a light beer)
1 tablespoon fresh flat-leaf parsley, minced

Combine the cream cheese, mustard, cheddar cheese, cream and salt in a food processor. Process for 30 seconds, add the beer, and continue processing until very smooth. Stir in the parsley by hand until just dispersed.

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