If you love beer, or cooking with beer, you will love The American Craft Beer Cookbook by John Hall.
I found this recipe for a cheese dip, by Pagosa Brewing Company and Grill, and it is just fantastic!
All you need to do is toss your ingredients in a food processor, and its ready.
Bavarian cheese spread
- 6 small shallots, diced
- 3 (8 oz) packages cream cheese, at room temperature
- 3/4 c whole milk, at room temperature
- 2 c unsalted butter, diced in small cubes, at room temperature
- 1 t Kosher salt
- 2 lb Brie, rinds removed, cut in chunks
- 3 T paprika
- 1 T cayenne
- 1/2 t granulated garlic
In the bowl of a food processor, pulse the shallots for about 20- 30 seconds, or until they are very finely diced. If you do not have a food processor, a blender will work.
Add the cream cheese to the food processor, and pulse until very well combined. With the motor running, slowly pour in the milk. Allow to mix until the milk is fully incorporated. Keeping the motor running, drop in the butter and salt. Don’t turn off your food processor yet. Add the brie and spices and mix until well combined. Turn food processor off, scape down sides for any bits that were not incorporated, and pulse a few more times to get everything mixed in. Serve immediately, or store in refrigerator.
Store in an airtight container in the refrigerator for up to 1 week.
tools I used: