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.
t 220\u00b0C (425\u00b0F) for the whole time you prepare
combine all the ingredients for the dip except the water in a
dd the onion and saute for 2 minutes, or until the
an, add flour and cook for 3-4 minutes on low
s rising, combine the ingredients for the dip together until smooth, cover
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.
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.
Mix first three ingredients together.
Fold in enough of the can of beer to get the right consistency for the dip.
(Will probably use about 1/3 of the beer.)
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.
alt and pepper and refrigerate for at least 4 hours to
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.
ver a bowl. Let stand for 30 mins. Rinse under cold
For the Dip:
Throughly combine yogurt, lemon
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.
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 by hand or mixer.
Pour into hollowed out bread loaf.
Cut up bread into cubes to use for dipping.
For the dip, mix the yogurt and mint
he dip ingredients in a large bowl, Cover and chill for anywhere