We enjoyed the beer cheese dip at Founder's Brewery in Grand Rapids. I googled and Founder's Brewery is super gracious because they shared the recipe. They have other recipes too. I'd like to make the soup next.
I made the dip for the lighted Christmas parade on Saturday evening. I took one picture when it came out of the oven. I was in the moment Saturday evening. We watched the parade at Bill and Jodi's house. It's the perfect parade venue.
Founder's Brewery Beer Cheese Dip
- (1) 8 oz. block of cream cheese
- 2 oz. grated smoked Gouda cheese
- 1/2 cup Centennial IPA *I found it at Target.
- Small handful of baby spinach
- 1/2 small red bell pepper (diced) *I sauteed the red pepper and garlic in a bit of butter to soften)
- 1 clove of garlic (minced)
- 1 tablespoon Dirty Bastard mustard *I used Trader Joe's whole grain Dijon since I couldn't get it from Founders.
- 1 tablespoon Italian seasoning *I made my own with some oregano, rosemary, red pepper and basil.
Got all that? Here are your next steps:
Preheat oven to 375 degrees (F), combine all ingredients and bake for 35-45 minutes, stirring halfway through. If desired, broil the dip for 5 minutes for additional crust/color on top. Serve with toasted bread and tortilla chips.
*I cut, buttered and broiled a baguette and served with tortilla chips too.
*While the dip is baking, drink the rest of the IPA. This is probably my best tip for the dip!
Meanwhile...
I am decorating for Christmas, cleaning the house, taking care of my wedding list and subbing. It's a tad crazy here but all good stuff.
The trailer park is set up.
The tree is up and almost finished. What's missing?
Tinsel, my friends, one by one strand of tinsel. I'll be tinseling until next week.
Hubby and I are trying Hello Fresh this week. I'll share my opinion in another post.
So far, so good. It does discipline me to actually make dinner. Which, of late, has been sketchy.
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