I'm really glad
Beer and cheese apart are delicious, but when you combine them into an ooey gooey dip, they are downright magical. If you eat them both in Wisconsin, you’re life will never be the same. I can promise you that.
I give to you ladies and gents, Wisconsin Beer Dip. I dubbed it Wisconsin Beer Dip because I used some cheese from Wisco, and some beer from my homeland. If you live in any other state and use their beer and cheese, hey that’s fine, but it’s not going to be as good as mine 😉
Make this in a pot on low heat on your stove top. Think of it as fondue, and be careful to constantly stir the mixture so you don’t scorch it. That would be an absolute shame and waste of dairy product. After I melted all of the ingredients together on the stove top, I transferred it to my Pyrex dish, popped it in the oven for 15 minutes at 300 with some shredded cheese on top. In the past, this is when I have added bacon crumbles, a dollop of sour cream, and chives to the top.
This is so simple to make. Four steps and you’re good to go.
Step One: This is the most important step. Grab a beer. You’re going to need it. To drink. Now you’re cooking like a true Wisconsinte!
Step Two: Grab another beer to actually put in the dip. I also got a little sassy and added some Eastsider.
Step Three: CHEESE. This is where you can get as fancy as you please. You can seriously add whatever kind of cheese you think will taste scrumptious in a dip form. Just make sure that you add 1 16 oz container of sour cream to the it, and 2 blocks of cream cheese. This aids in dip texture/consistency perfection. The trick is to get the ratio of cheese appropriate to the cream cheese/sour cream mixture.
Specifically, I just add cheese, and taste it to see if I like it. I start pouring in the beer, and taste as I mix/pour/add cheese. The only acceptable way to taste it is with Fritos or pretzels. No double dipping obviously… unless it’s just for Joe and I, then I will double dip as I please. The mister doesn’t mind. Once I get a good flavor going, I add one packet of dry ranch mix. It “marries” all of the beer and cheese flavors together.
Step Four: Either take it to the party you’re attending, or plan on eating the whole batch by yourself because it’s just that darn good.
By now, I’m sure you all know that I don’t really “measure” things when I cook. I just add things till they taste good. I also never really make things exactly the same as I did the time before. Sometimes I will recreate the same dish if it’s just THAT fabulous, but most of the time, I just roll with it. I have made some of the most delicious things on accident.
For this recipe, I literally went to Whole Foods and picked out a bunch of cool looking cheese. That’s it. Far too may people are ruled by recipes and guidelines. Just go with what looks good to you!
On this particular day, Buffalo Wing, Habanero, Apple Wood Smoked, Colby, and Mild Cheddar cheese looked like a great combo. So I melted it all together with sour cream, cream cheese, and dry ranch dip mix, and added some beer that I like to drink. It’s just that easy 🙂
I also highly suggest cooking with a Golden Retriever. Darwin approves of this recipe, and especially of Lakefront Brewery. I smell a sponsorship… 😉
