Friday, August 07, 2009

Mexican Beer Cheese Dip

Didn't your mom ever tell you that "it's what on the inside that counts?" Although it's a somewhat trite quote, there is a hefty portion of truth in there. Sure, something may look perfect on the outside, but the inside could be a hot mess. Or, you see something that's not conventionally attractive on the outside, yet the inside is absolutely gorgeous.

All that to say that I know this dip is ugly, but wow - its flavor profile more than makes up for its lack of beauty. Sure, it's not as fetching as guacamole or as pretty as fresh salsa, but the taste is so addictive I promise it'll be the belle of the ball.

Sharp cheddar and cream cheese lay the base for the Mexican spices and black beans. There's only 1/2 cup of beer in this, so if you're like me and not a beer drinker, and you can't either buy or beg for a single bottle of beer, then either use the non-alcoholic stuff available in the grocery store, or skip it all together. It can also be jazzed up with fresh jalapenos and cilantro, if you're looking to take it over the top! No matter how you make it, you'll have this simple and quick to make dip to wow your friends.

Mexican Beer Cheese Dip

Mexican Beer Cheese Dip
1 (8 oz) pkg cream cheese
1/2 - 3/4 tsp garlic salt
1/2 tsp onion powder
1/2 tsp cumin
1/4 tsp ground coriander
1 tsp Worcestershire sauce
1/2 c beer
2 cups shredded sharp cheddar
1 (10 oz) can black beans, drained and rinsed

In food processor, process cream cheese until whipped. Add garlic salt, onion powder, cumin, coriander, and Worcestershire sauce until well combined. Add beer and sharp cheese, and pulse until mixed. Add black beans and pulse until combined, yet still chunky. Allow to relax in the fridge for an hour, then serve with tortilla chips, carrot sticks, or whatever strikes your fancy. Dip can also be served warm if desired.

1 comment:

Martha said...

Seems delicious.... (mmm)