Post by Loupy on Mar 9, 2015 19:02:43 GMT -7
Baby Swiss, Bacon and Beer Dip
From: Liz @ pocketchangegourmet.com/
There are lots of occasions when having a great appetizer recipe is critical. But really, for our snack lovin’ family, we don’t even need a special occasion. And when you serve a dip with cheese, bacon and beer in it to a house full of men, you instantly become “the” best Mom ever!
Besides being delicious, the dip was a snap to put together. It actually took longer to shred the cheese than cook it on the stove. We decided to use Baby Swiss, but you can certainly use regular Swiss cheese. We just bought a chunk in the deli at Walmart. Then the trick is to add the cheese in small amounts and whisk until completely smooth, it doesn’t take long though.
Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Makes: 2 cups
Ingredients
1 (8 oz) package cream cheese, softened
1 cup medium bodied beer like a Boston Lager
½ pound (2 cups) Baby Swiss or Swiss Cheese, shredded
1 teaspoon Worcestershire Sauce
¼ teaspoon ground nutmeg
½ pound bacon, cooked and crumbled
Instructions
Preheat oven to 400 degrees, place a metal rack on top of a cookie sheet and spray lightly with cooking spray.
Add bacon to rack and cook for about 15 minutes or until crispy
Shred cheese and set aside.
In a medium saucepan, whisk together cream cheese and beer over medium heat, stirring until combined and smooth, about 2 minutes.
Whisk in cheese a little at a time, cooking after each addition until smooth.
Stir in Worcestershire and Nutmeg.
Pour into serving bowl, sprinkle with crumbled bacon.
Serve immediately or keep warm in small Slow Cooker.
Notes
Be sure to serve immediately or keep warm, or a crust will form on top of the dip.
From: Liz @ pocketchangegourmet.com/
There are lots of occasions when having a great appetizer recipe is critical. But really, for our snack lovin’ family, we don’t even need a special occasion. And when you serve a dip with cheese, bacon and beer in it to a house full of men, you instantly become “the” best Mom ever!
Besides being delicious, the dip was a snap to put together. It actually took longer to shred the cheese than cook it on the stove. We decided to use Baby Swiss, but you can certainly use regular Swiss cheese. We just bought a chunk in the deli at Walmart. Then the trick is to add the cheese in small amounts and whisk until completely smooth, it doesn’t take long though.
Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Makes: 2 cups
Ingredients
1 (8 oz) package cream cheese, softened
1 cup medium bodied beer like a Boston Lager
½ pound (2 cups) Baby Swiss or Swiss Cheese, shredded
1 teaspoon Worcestershire Sauce
¼ teaspoon ground nutmeg
½ pound bacon, cooked and crumbled
Instructions
Preheat oven to 400 degrees, place a metal rack on top of a cookie sheet and spray lightly with cooking spray.
Add bacon to rack and cook for about 15 minutes or until crispy
Shred cheese and set aside.
In a medium saucepan, whisk together cream cheese and beer over medium heat, stirring until combined and smooth, about 2 minutes.
Whisk in cheese a little at a time, cooking after each addition until smooth.
Stir in Worcestershire and Nutmeg.
Pour into serving bowl, sprinkle with crumbled bacon.
Serve immediately or keep warm in small Slow Cooker.
Notes
Be sure to serve immediately or keep warm, or a crust will form on top of the dip.
