Editor’s Note: We are excited to bring you Shark Snacks: Tailgating Recipes for Rebels! Each week, Emily Holly serves up delicious tailgating recipes in her own inimitable style. This Saturday, Ole Miss hosts Southeastern Louisiana, and we present you with Shark Snacks: Beer Cheese Dip.
Shark Snacks: Beer Cheese Dip
There are two types of recipes I REALLY love: 1) anything cheesy, and 2) recipes that do not involve the alcohol cooking out (more on that in the future when we do Bourbon Balls!).
This recipe is delicious, especially considering how few ingredients there are. Another benefit is that it contains ingredients that most of us probably already have on hand. It can be served with veggies (celery sticks or baby carrots) or with any type of cracker. Note that it is a very thick dip (really more of a spread), so you may want to have a knife nearby.
- 8 oz grated medium sharp yellow cheddar cheese (NOTE: pre-shredded cheese will not blend as well.)
- 8 oz grated Vermont extra sharp white cheese (Cabot or Cracker Barrel)
- 6 oz beer (I prefer a nice lager. Maybe even something dark. In Nashville, we have Yazoo, and their Dos Perros is perfect. PLEASE, for the love of all things holy, do not use Mich Ultra or any other light beer!! Others that come to mind as good examples to use are Shiner Bock, Newcastle, and any of the Oktoberfest beers currently available.)
- 1/4 tsp garlic powder
- shake of hot sauce and/or cayenne pepper to taste
Mix well with handmixer on medium-high speed until the dip is creamy. Can be served immediately, or refrigerate overnight.