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Tuesday, July 4, 2017

Say Cheese!

Janet Groene’s
Beer Cheese Dip
The recipe works with regular or non-alcohol beer or ale. It also works with hard cider. Serve it savory and warm with lots of pretzels, chips, pitas,  raw veggies and all the dippers you like best.  
    This makes a large batch of dip that is so rich you might serve it with chunks of peasant bread, and a salad, for a meal. It makes about 3 cups of dip. When buying sausage gravy mix, get the packet that calls for two cups of liquid.

12- or 16-ounce can of beer or ale
1 packet sausage gravy mix
Half an 8-ounce brick of cream cheese, diced.
Shredded sharp cheddar cheese 

    You need two cups of liquid, so add 1/2 cup  water if using a 12-ounce can. Pour beer or ale into a cold saucepan and let it go flat.  Whisk in gravy mix and cook, stirring, over low-medium heat until it thickens. Remove from heat and stir in cream cheese until it melts, then stir in cheddar by the handful to taste. If it gets too thick while cooling, re-heat gently over low fire, adding water or milk if needed. 
    This dip is best served and eaten in one sitting. Chill leftovers. To reheat, add water or milk and heat gently. 

See more of Janet Groene's time-saver RV recipes at

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