Cheddar Bacon Ale Dip

Cheddar Bacon Ale Dip with Soft Pretzel

Yum! This recipe was a total win. I ended up just buying some easy to make soft pretzels to have with the dip. 🙂 I recommend giving it a try. It’d be great, even with some chips!

INGREDIENTS

  • 16oz. Cream Cheese, Softened
  • 1/4 Cup Sour Cream
  • 1 1/2 Tbsp Dijon Mustard
  • 1 Tsp Garlic Powder
  • 1 Cup Beer
  • 1 Pound Bacon, Cooked & Crumbled
  • 2 Cups Shredded Cheddar Cheese
  • 1/4 Cup Heavy Whipping Cream
  • 1 Green Onion, Sliced
  • Soft Pretzels

DIRECTIONS

  1. In a large non-stick pan, combine cream cheese, sour cream, mustard & garlic powder until smooth. Stir in beer; add bacon (reserving 2 Tbsp.) Heat and cook for a few minutes.
  2. Turn heat to medium. Stir in cheese & heavy cream. Cook and stir until mixture has thickened. Transfer to serving dish, sprinkle with onion and reserved bacon.
  3. Enjoy!

Dill Pickle Roll-Ups

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By far I think this was the biggest hit of our little Superbowl Sunday get together. They didn’t last long and not one was left over. I’d highly recommend this one for potlucks or a family/friends get together. Enjoy!

Dill Pickle Roll-Ups

INGREDIENTS

  • 4-5 Flour Tortillas of Your Choice
  • 1 Cup Dill Relish
  • 1 8oz. Package Room Temperature Cream Cheese
  • 1 tbs. Minced Garlic
  • 1 1/2 Cups Pepper Jack Shredded Cheese
  • Dried Dill Weed for Garnish

DIRECTIONS

  1. Mix together cream cheese, garlic, pepper jack cheese and dill relish.
  2. Divide the mixture onto your tortillas (spread all the way to the edges).
  3. Roll them up.
  4. Place them on a plate and refrigerate for at least 2 hours.
  5. Slice them about 1″ thick each.
  6. Garnish with dried dill weed and serve.
  7. ENJOY!