I am a Wisconsinite born and raised. We are passionate about two things here in Dairy State. Beer and cheese. And the Badgers. And Packers. Crap, that’s four things.
Anytime you can combine beer and cheese, well, good things are bound to happen. This dip is a favorite of just about anyone I have come across. I really don’t know if it originated in Wisconsin but I’d like to think it did. I was in high school when I was first introduced to Beer Dip. I was at a friend’s house for some sort of party. I can’t recall exactly what was being celebrated. Around here, everything pretty much is cause for celebration. My friend’s mom had this dip out with pretzels and it was the most glorious thing I’d ever tasted. I asked for the recipe and never forgot it. Beer dip has become a go-to for parties. People REQUEST it. And it is the easiest thing in the world to throw together. The kicker is, no two dips taste the same. I’ve made this for years and put my own twist on it and it will never taste the same way twice. Use a different beer and the dip tastes a little bit different. Add more beer and the dip is creamier. Add less and it’s a bit harder. I’ve even seen people put their version in a crockpot and warm it through.
For years I made my beer dip the traditional way with cream cheese, ranch dressing/dip mix and shredded cheese and of course, beer. One weekend my then boyfriend, now husband, and I went away with two other couples. One morning after a night of drinking by the fire, we woke up before everyone else and decided to start breakfast. Complete with bacon and biscuit doughnuts. There happened to be extra beer dip left over so Andy took a piece of bacon and dunked it in the beer dip. For a second we looked at each other and then it hit us. What would make beer dip EVEN BETTER? Bacon. Of course. Why did we not think of this before??? And so, my version was born.
This dip is so versatile. Whatever beer you have in your fridge, use it. Experiment. I’ve used all sorts of beer. Busch Light, Miller Lite. I even used Red Stripe. Which was awesome. One of my favorites. But the best in my opinion is good ol’ PBR. Pabst Blue Ribbon. I’m not surprised at this since I grew up drinking this beer. Oh wow. That sounded bad.
Whatever cheese you have, try it out. I made a recent batch with Extra Sharp Cheddar Cheese. It was good. Though I probably wouldn’t use that kind of cheese again (it’s so good it should be eaten on it’s own or in Macaroni and Cheese). It was ALL we had in the fridge. Which is unusual for our household. I generally go with the shredded cheddar or colby-jack. It’s simple, easy and tastes good. My only suggestion in the cheese department would be that it needs to shred well. Velveeta will not work in this.
If you are feeling really adventurous and want something to take to a potluck or party, take some prepared beer dip and slather it on a flour tortilla all the way to the edges. Not too thick or it gets harder to roll up the tortilla. Start at one end of the tortilla and roll it toward the other end. Cut into slices. Voila! Beer Dip Rollups. This was another one of my variations and I promise you they will be devoured in no time!
Beer Dip
2 8 ounce packages cream cheese, softened
1 package ranch dressing/dip mix
1 8 ounce package real bacon bits
1 package shredded cheese
12 ounce beer of your choice
In a medium bowl, stir together cream cheese and ranch dip mix. Add in bacon bits and stir to combine. Add cheese and combine. Add beer in small increments until you reach your desired consistency. If you add too much, you will end up with soup.
You can pretty much eat this dip on anything and it’s great, crackers, chips, etc. But the best way to enjoy it is dipping pretzels in it.
Notes:
The amounts of cheese and bacon and beer I use vary each time I make it. Which is why I don’t really have exact amounts listed rather just the package size listed. The last few times I’ve made it, I have used the entire package of bacon bits. Well, whatever’s left after Andy gets his hands on them! I also tend to use a lot of cheese. I’m from Wisconsin, remember? I don’t use a whole 8 ounce package of cheese but probably more than half. Use as much or as little as you like. Same with the beer. The amount of beer you use will vary depending on the consistency you want. You will not use an entire 12 ounce bottle of beer. Which is the best part. You get to finish the beer!!!
Bacon: yes I cheat and use bacon bits. You want to use real bacon bits. Not those Bac-Os things. You can find them in the salad dressing aisle right next to the Bac-Os. You can absolutely fry or bake some bacon and chop it up. I have done this and of course it is delicious. However, usually when I’m making this, it’s a last minute thing so the easier the better.
Do you have a favorite dip you’ve put your own twist on?
Ann
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