ixing bowl. Slowly stir in beer and mix just until combined
he mustard, cream cheese and beer, then stir until the cream
bit from broth (water / beer).
3. Add the remaining
Soften cheese, add onion, vinegar, garlic powder and red pepper.
Add enough flat beer to make a soft dip.
Refrigerate overnight.
Makes a small amount, double if desired.
Be sure beer is flat.
Blend cheeses and beer until smooth. Hollow out the loaf of bread. Pour mixture into the center. Take chunks of bread and dip away.
Mix all ingredients well, I use a hand mixer as it lends a more fluffy dip.
For a different & spicy flavor use the Fiesta Dip mix.
Chill in refrigerator at least a few hours if not overnight so the flavors can blend well (cooking time is actually refrigerator time).
Enjoy.
BEAT Neufchatel and beer with mixer until well blended.
STIR in Cheddar; spread onto large serving plate.
PLACE lettuce around edge of Neufchatel cheese.
mixture; fill center with chili.
SPRINKLE with onions, olives and tomatoes.
Serve with chips.
NOTE: sub in milk for beer if you need it to be non-alcoholic.
Place the softened cream cheese, sour cream, beer, and Ranch dressing mix in a blender. Blend until well mixed for 2 to 3 minutes, scraping down the sides of the container as needed. Pour into a bowl and cover. Refrigerate for at least 1 hour before serving.
In a medium saucepan over low heat, melt cream cheese. Stir in paprika; mixture should be pink. Stir in hot sauce and beer. Serve warm or cold.
Put all ingredients in saucepan and melt cheese over low-medium heat.
Remove center of bread loaf and cut into bite size pieces.
Pour melted Cheese dip into bread bowl.
Enjoy!
Cut halibut into 2-inch chunks.
Mix pancake mix with beer. Dip both sides of halibut in flour, then into batter and then into hot oil.
Fry about 8 minutes.
Drain and serve.
Cream together liverwurst and cream cheese.
Add mayonnaise, Tabasco, horseradish and onion powder; blend.
Gradually stir in beer.
Beat until smooth.
Place cheese in freezer until firm enough to shred easily. Shred cheese into a large bowl.
Stir in beer and a small amount of garlic powder and cayenne pepper; seasoning flavors will increase on standing.
Let stand, covered, on counter overnight. Mix well.
Adjust seasonings.
Chill until serving time.
Serve with butter crackers.
Melt Cheez Whiz slightly in microwave and mix in softened cream cheese.
Add garlic powder and Worcestershire sauce; add beer last.
Let stand overnight.
Pour into hollowed out pumpernickel bread.
Use remaining pieces of hollowed bread for dipping.
Combine cream cheese and dressing mix.
Add the cheddar cheese and then the beer.
The mixture will appear mushy but should be refrigerated for at least 4 hours, overnight if possible.
In a medium bowl, mix the cream cheese, dry ranch-style dressing mix and beer until well blended and creamy.
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.
s desired for your dip. Fill with Queso Dip (recipe below). Make stitching
n 9-inch pie plate. Dip chicken into egg mixture and
bowl.
Add the beer all at once, and mix