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!)
Jen, Jill, Limey and I had one more iWish class to take before Limey moves, so last week Monday we went to the Wine and Cheese Pairing class at 404 Wine Bar. We’d hoped to do something like a Spanish Tapas class or some other cuisine, but we just couldn’t get our schedules to align right in these last few weeks before the move. So, wine and cheese it was. Not that I’m complaining. Who doesn’t love wine and cheese? It’s just that it was SO similar to the wine and chocolate pairing class we took a couple months ago
I think my favorite pairing was the blue cheese with the Riesling because the cheese was very pungent and the wine was a little sweet. I also really liked the South African Pinotage wine. I’d never even heard of this before so it was fun to try.
Last time after the tasting we went to 404 Wine Bar for dinner. This time we went to their attached sister bar & grill, Jack’s. You can actually get the menus for both restaurants in each place, so it didn’t really matter. What did matter was that we could watch the Packers whomp the Vikings on MNF (45-7!). Wine, cheese, & a Packers win. WIN WIN WIN!