Another Sunday is upon us. We were finally able to spend some time outside this weekend since it was under 100 degrees. I’m definitely looking forward to the next few months of perfect weather.
This week’s dip is beer dip, which of course means it has beer as an ingredient. It’s served cold and I put it with pretzels, although I’m sure you could experiment with different dippers. I cut the following recipe in half.
8 oz cream cheese
1 cup mayo
1 cup sour cream
1 packet dry ranch dressing mix (Hidden Valley)
1/2 cup shredded cheddar cheese
1/3 cup beer (I used Miller Lite)
Mix all ingredients and chill for 2 hours. Or as long as you can wait
Recipe from Alison Hess via Emily Brezinsky