I know this isn't the best photo but it was night time and can you really expect me to resist this dip until the next day when there's natural light?? I didn't think so. And yea you can see how far behind I am on posting about things I've made (from the Halloween bowl). ;)
One of my favourite things to eat is dip. I really love dipping. I try not to eat dip too often if it's the kind that's made with lots of cream or cheese though of course those are my favourites (except tzatziki and hummus - healthy and yummy!) This is one of those delicious not healthy dips. The original recipe has you eat it cold, but my boyfriend suggested heating it up and it was much better that way (though it's good cold too). The next day he added some leftover sauteed onions and broccoli to it. That was also delicious. Overall this dip was just delicious (which I'm sure you're getting by now). I loved the combination of cheddar cheese, cream cheese, Dijon and ale. I wasn't sure how much the ale flavour would come through but I was able to taste it. Maybe I'll add a bit more next time.
If this sounds good, you might also like:
Pan Fried Onion Dip
Grape Tomato Salsa
Cheddar Ale Dip
Adapted from Brown Eyed Baker's adaptation from from Culinary Concoctions by Peabody
8 oz cream cheese
2 teaspoons Dijon mustard
2 1/2 cups shredded extra-sharp cheddar cheese
2 tablespoons heavy cream
1/4 teaspoon salt
1/4 cup beer (pretty much anything but a light beer)
2 teaspoons dried parsley
Combine the cream cheese, mustard, cheddar cheese, cream, and salt in a food processor. Process for 30 seconds, add the beer, and continue processing until very smooth. Pulse in the parsley until just dispersed.
This can be stored in the refrigerator for up to 4 days. You will want to take it out an hour before serving if you do refrigerate.