By Connie Emmons
Let this tasty treat be your next hit. My favorite way is to add the chorizo and serve with warm tortilla chips. This is also great to dip soft or hard pretzels in and can be made a day or two ahead of time for a stress-free gathering. Be adventurous and try using pepper jack cheese or maybe even adding ghost pepper cheese. Most beer brands will work. Although, be forewarned, as a wide sample of beers were not systematically tested with the recipe below.
Beer, bacon and cheese dip
(For soup, add 1 cup of milk more than recipe below)
Spice up the recipe with chili beans, green chili’s or chorizo.
- 1/4 c margarine
- 1 c minced onion
- 1/2 c flour
- 1 tsp paprika
- 1 tsp dry mustard
- 1/8 or 1/4 tap cayenne pepper or pepper seasoning of your choice
- 3/4 tsp pepper blend
- 3 3/4 c milk
- 1 3/4 c chicken broth
- 12 oz beer
- 6 oz American cheese diced
- 1 1/2 c Sharp cheddar cheese or pepper jack cheese grated
- 10 strips crispy cooked bacon, crumbled
Cook onion and margarine until tender. Reduce to medium heat. Add flour and spices all at once and stir well. Add liquids all at once and cook until thickened. Gradually add cheese, stirring well. Add bacon and any other added ingredients and serve.
(Connie Emmons is the owner and chef of the popular restaurant, Connie’s Kitchen, in Seymour, Tenn. She appears as a frequent guest chef on Knoxville’s Channel 10’s top rated afternoon show, Live at Five at Four. She is well-known as the creator of unusual and delicious recipes.)