We took this dip to a Super Bowl party where it was very well-received. I foresee it being very popular at other gatherings & tailgates!
Here is the original recipe:
Ingredients:
6-8 pieces bacon, crumbled
4-5 green onions, greens & whites, minced
8 oz. light cream cheese
8 oz. Velveeta (1/2 block)
1 Tablespoon garlic powder
1/2 Tablespoon dried red pepper flakes
6 oz. beer (1/2 can)
Directions:
1. Cook bacon crisply, remove from pan to drain on paper towels; reserve grease.
2. In hot grease, saute green onions until bright green and soft - drain on paper towels.
3. In your Crock Pot insert or microwavable bowl, combine cream cheese, Velveeta, garlic powder & red pepper flakes.
4. Microwave on HIGH for 3 minutes.
5. Remove from microwave and stir to combine and microwave again for 3 minutes or until cheese is completely melted.
6. Add beer and stir to "loosen" to a dippable consistency.
7. Stir in bacon and green onions and serve hot with corn chips or crackers. Serves 8-10.
What we changed:
1. We doubled the recipe to serve more people and to better fit in a 5 1/2 quart slow cooker.
2. We're not big on onions, so we left them out. Really didn't miss them.
3. Instead of Velveeta, we used 8 oz. of shredded mild cheddar cheese & 8 oz. of shredded sharp cheddar.
4. For the beer, we used a bottle of Hefeweizen. Wheat beer is nice & full-bodied & added a heartiness to the dip.
5. We had time before heading to the party, so instead of doing the microwave steps, we mixed everything in the CrockPot and cooked on high for approximately 3 hours. If cooking with this method, it is important to keep an eye on it and stir periodically.
6. We served with a thicker tortilla chip - Tostitos Gold or Multigrain work well & don't tend to break under the weight of a thick dip. Beer bread would also make for a tasty dipper.
Here is the original recipe:
Ingredients:
6-8 pieces bacon, crumbled
4-5 green onions, greens & whites, minced
8 oz. light cream cheese
8 oz. Velveeta (1/2 block)
1 Tablespoon garlic powder
1/2 Tablespoon dried red pepper flakes
6 oz. beer (1/2 can)
Directions:
1. Cook bacon crisply, remove from pan to drain on paper towels; reserve grease.
2. In hot grease, saute green onions until bright green and soft - drain on paper towels.
3. In your Crock Pot insert or microwavable bowl, combine cream cheese, Velveeta, garlic powder & red pepper flakes.
4. Microwave on HIGH for 3 minutes.
5. Remove from microwave and stir to combine and microwave again for 3 minutes or until cheese is completely melted.
6. Add beer and stir to "loosen" to a dippable consistency.
7. Stir in bacon and green onions and serve hot with corn chips or crackers. Serves 8-10.
What we changed:
1. We doubled the recipe to serve more people and to better fit in a 5 1/2 quart slow cooker.
2. We're not big on onions, so we left them out. Really didn't miss them.
3. Instead of Velveeta, we used 8 oz. of shredded mild cheddar cheese & 8 oz. of shredded sharp cheddar.
4. For the beer, we used a bottle of Hefeweizen. Wheat beer is nice & full-bodied & added a heartiness to the dip.
5. We had time before heading to the party, so instead of doing the microwave steps, we mixed everything in the CrockPot and cooked on high for approximately 3 hours. If cooking with this method, it is important to keep an eye on it and stir periodically.
6. We served with a thicker tortilla chip - Tostitos Gold or Multigrain work well & don't tend to break under the weight of a thick dip. Beer bread would also make for a tasty dipper.
No comments:
Post a Comment