Beer. Dip. Beer Dip. It’s as awesome as it sounds. Brian and Jill always make this for their Cubs opening day party and I finally looked up the recipe one day. I ended up making it as a savory dip at the cookie party last year. I’d say it’s best served with pretzels because of the saltiness and also they’re touch enough to stand up to a thick dip. Also, this dip could not be easier to make. I recommend you do it. NOW. This would be a great dip for your Superbowl party!
From: All Recipes
2 (8 ounce) packages cream cheese, softened (Note: I used one low fat and one regular)
1 (1 ounce) package ranch dressing mix
2 cups shredded Cheddar cheese
1/3 cup beer
In a medium bowl, combine cream cheese and dressing mix. Stir in Cheddar cheese, and then beer. The mixture will appear mushy. Cover bowl, and refrigerate for at least 3 hours, overnight if possible. (Note: I abandoned it in the fridge for a couple days!)