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!
edium sized bowl, mix cream cheese, chili, and cheddar. Pour mixture
MAKE THE DIP:
In a medium pot
In a saucepan, blend chili beef soup and nacho cheese soup/dip or Cheddar cheese soup/sauce.
Slowly heat through, stirring often.
Garnish with sweet red and green pepper strips and sour cream.
Serve with tortilla chips.
Makes 2 1/2 cups.
May be doubled.
Unwrap cream cheese on serving dish.
Pour salsa over cheese.
Dip in!
x the flours, salt and beer ingredients together. Grease a
auce, and salt; stir until cheese has melted; remove from heat
Preheat oven to 400 degrees F (200 degrees C).
Mix cream cheese, Cheddar cheese, beer, ranch dip mix, and Worcestershire sauce together in a bowl until well blended.
Spray cooking spray into wonton wrappers and place them on a baking sheet.
Bake wrappers in the the preheated oven until chips are crispy, about 4 minutes. Serve chips with dip.
ustard, cream cheese and beer, then stir until the cream cheese has melted
inutes. Add 3/4 cup beer, sugar, and salt. Cook until
In a bowl, mash the cream cheese with the ranch dressing mix until thoroughly combined, then stir in the Cheddar cheese. Mix in beer, 1 tablespoon at a time, until you reach the desired consistency (add more for a thinner dip). Stir in the seasoned salt and cayenne pepper. Refrigerate until thoroughly chilled, at least 1 hour.
Cut a large hole in the top of the loaf of bread to form a bowl; set onto a serving platter.
Melt the cream cheese in a large saucepan over medium heat; stir in the Cheddar cheese, mozzarella cheese, beer, and garlic salt; heat, stirring continually, until all the cheese is melted; pour the hot cheese mixture into the bread bowl.
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.
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.
In skillet, cook garlic in olive oil over medium-high heat 2 minutes or until browned.
In bowl, combine Cheddar spread, cream cheese, beer, mayonnaise, paprika and sauteed garlic.
Cover; chill overnight.
With a serrated knife, cut off top of bread loaf; set aside.
Hollow by running knife around inside of crust to release bread center.
Spoon cheese mixture into the bread bowl.
Cover with top for easy carrying along.
Cut center of loaf into cubes and serve with spread.
Makes 3 cups (16 servings).
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.
ixing bowl. Slowly stir in beer and mix just until combined
Saute carrots and onions in butter until tender.
Add flour,spices, and sugar and cook 5 minutes.
Stir in beer and chicken stock; whisk until smooth.
Add grated cheese and simmer for 15 minutes, whisking until the cheese is melted.
Whisk in half&half and milk.
Ladle into bowls and garnish with some chives and popcorn, if desired.
Cut out the center of the round rye.
Tear the center piece into medium-size pieces for dipping.
In a blender, place remaining ingredients excluding the beer.
In a saucepan, bring beer to a boil and remove from the stove.
Add beer to the blender and mix until smooth.
Pour into round rye and serve.
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.