Spicy Beer Cheese Dip

Spicy Beer Cheese Dip - A party favorite! Dip a cracker into it, or spread it on a sandwich! | foxeslovelemons.com

Dip is good. Beer is good. Cheese is good. Combine all three, and it’s going to be really good. Supporting the local economy by using Michigan-made ingredients? Really really good!

Mitten Crate November 2014 | foxeslovelemons.com

The November Mitten Crate arrived packed with interesting Michigan-made products, including:

When I saw the Backwoods Mustard Co. Sweet Jalapeño mustard, I knew I could use it to make a spicy version of classic beer cheese dip. Obviously, you also need beer for this recipe, so make sure you pick a Michigan beer! IPA works well here, so I used Short’s Brewing Co. Dan’s Pink Skirt IPA.

Spicy Beer Cheese Dip - A party favorite! Dip a cracker into it, or spread it on a sandwich! | foxeslovelemons.com

Spicy Beer Cheese Dip

Ingredients:


  • 2 garlic cloves, chopped

  • 12 ounces sharp cheddar cheese, shredded

  • 8 ounces cream cheese, softened

  • 1/2 cup beer (preferably pale ale)

  • 2 tablespoons Backwoods Mustard Co. Sweet Jalapeño mustard

  • 2 teaspoons sriracha, plus additional for garnish (if desired)

  • 1 teaspoon Worcestershire sauce

  • 1/4 teaspoon ground black pepper


Directions:


  1. Place all ingredients in food processor fitted with knife blade attachment and process until smooth. Cover and refrigerate at least 1 hour, or up to 3 days, to allow flavors to develop. To serve, garnish with additional sriracha, if desired.


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Want to try a Mitten Crate of your own? Click HERE to get started, and use the code FOXES5OFF for $5 off your first month’s subscription, or use the code FOXFREESHIP for free shipping on a one-time order.

This post was written by me on behalf of Mitten Crate, who provided me with a free box for recipe development purposes. I was not otherwise compensated for writing this post, and all opinions are 100% my own.