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.
Drain a little of the juice from the tomatoes.
Mix cheese and tomatoes in double boiler; cook until melted.
Serve with nachos or any Mexican-type chips.
br>Prepare your cheese filling by combining shredded cheese, cream cheese, diced red
Brown hamburger meat and sausage. Drain. Mix with cheese and cheese dip. Heat on low until cheese melts. Eat with tortilla chips.
Chop onion in food processor.
Add remaining ingredients to processor and process until smooth.
Slice top off of round loaf of pumpernickel rye.
Tear out middle of loaf, leaving a 1-inch rim.
Fill with cheese dip.
Use bits of bread for dipping in the cheese.
Combine first 4 ingredients in small cup.
Stir.
Discard tip and cut wings apart at joints.
Brush sauce over both sides of chicken pieces.
Place pieces in 3 1/2 Quart slow cooker.
Cover, Cook on low for 7 to 8 hours or on high for 3 1/2 to 4 hours until tender.
Serve from slow cooker.
Makes about 28 pieces of wing or 18 drumettes.
Blue Cheese Dip: Combine all seven ingredients in a bowl; Beat until smooth.
Makes 1 1/8 cups.
Serve with wings.
risp.
Blue Cheese Dip-------------.
Place the blue cheese in a bowl
Brown meat in skillet. Drain. Add taco mix and water. Bring to boil, reduce heat and let simmer for about 15-20 minutes. Add nacho cheese dip and Ro-Tel tomatoes. Heat and empty into bowl or pour into crockpot on low heat.
he softened cream cheese and 1 cup of the beer, until well
In medium bowl, combine Cheddar cheese, cream cheese and salad dressing mix.
Gradually stir in beer until mixture is to desired consistency.
Garnish with green onion and additional Cheddar cheese.
Serve with pretzels or assorted fresh vegetables, if desired.
Makes about 3 cups.
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).
s a nice runny dip after all the cheese is melted.
r microwavable bowl, combine cream cheese, Velveeta, garlic powder and pepper
In a bowl, combine cream cheese and ranch dressing mix.
Stir in cheese, green onions and then beer until desired consistency.
Cover bowl and refrigerate overnight.
mushrooms, & onion, then stir in cheese until completely melted.
Cook
nd cook away alcohol from beer,.
Or.
2. Simmer
Warm cheese to room temperature.
Heat beer to boiling point. Add combined cheese, mustard, pepper mixture.
Beat until smooth. Serve warm or cold.
Makes 1/2 cup.
59 calories per serving.
Hollow out the loaf of bread, making large pieces for dipping.
In a saucepan mix together the Cheese Whiz, beer (using just enough to thin out the cheese to a consistency good for dipping), and Tabasco (hot) sauce.
Heat to warm through.
Pour the cheese into the bread bowl and serve warm with bread pieces and crackers.
Enjoy!
Mix together ingredients and place in small baking dish or microwavable container.
Bake approximately 30 minutes at 350\u00b0 or 5 to 10 minutes in microwave on High until bubbly and lightly browned.
Serve with crackers (preferably rye or pumpernickel). Then as everyone is raving over this dish, don't tell them what's in it or how easy it was to make.
This way you will get invited to every party and asked to bring the cheese dip.
If you give away the recipe, you may have to stay home.
Scoop out the center of the rye bread and break center into pieces.
Bring beer to a boil; add butter.
In a separate bowl, put cheese, onions and Worcestershire sauce.
Add beer and butter mixture and blend until smooth.
Place mixture into the bread bowl.
Refrigerate for 1/2 to 1 hour until cheese is firm.
Place on a serving tray with bread crumbs around the outside.