Saturday, December 19, 2015

Potted Beer Cheese Dip Recipe

#homebrew #brewboss


1 pound sharp cheddar cheese, coarsely grated (about 4 cups)
1/4 large yellow onion, coarsely grated
1/4 cup mayonnaise
1/2 cup beer
1/4 cup olive juice (from a can of olives)
4 dashes Tabasco sauce
Kosher salt and freshly ground black pepper
Crackers, for serving


In the bowl of a stand mixer fitted with the paddle attachment, combine the cheese, onion, beer, mayonnaise, olive juice, Tabasco and salt and pepper to taste.
Mix on medium-low speed until soft and slightly creamy, about 5 minutes.
Transfer the dip to an airtight container and refrigerate for at least 24 hours or up to 1 week. Bring dip to room temperature before transferring to a serving bowl and digging in with crackers.

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