Nostalgia Products Group PNB900NATW Instructions Et Recettes page 16

BEER CHEESE DIP
• 1 (8-oz.) Package
Cream Cheese,
softened
• ½ (1-oz.) Package
Dry Ranch Salad
Dressing Mix
• 1 Cup and 1
Tbsp. Shredded
Cheddar Cheese
• ¼ Cup Beer
To Taste:
• Salt
• Cayenne Pepper
MUSTARD CHEESE DIP
• 3 Cloves Garlic,
peeled and minced
• 1 Tsp. Salt
• 2-oz. Cream
Cheese, softened
• 8-oz. Sharp Cheddar
Cheese, grated
• 2 Tbsp. Butter,
softened
• 1 Tbsp. Dijon Mustard
• 2 Tbsp. Yellow
Mustard
BLUE CHEESE DIP
• ½ lb. Sharp
Cheddar Cheese
• ½ lb. Blue Cheese,
crumbled
• 1 (6-oz.) Package
of Soft Cheese
with Chives
• 1 Cup Heavy
Whipping Cream
In a bowl, mash together the cream cheese and the
ranch dressing mix until thoroughly combined.
Stir in the Cheddar cheese.
Mix in beer, 1 tablespoon at a time, until you reach the
desired consistency (add more for a thinner dip).
Stir in the seasoned salt and cayenne pepper.
Refrigerate until thoroughly chilled, at least 1 hour.
Serve with warm appetizers.
Mince garlic with salt.
In a bowl, combine garlic mixture and
cream cheese. Mix until smooth.
Add shredded Cheddar cheese and mix well, or
blend in a food processor until smooth.
Add butter and mustards and mix again until smooth.
Scrape down the sides of the bowl and
mix or blend one more time.
Serve at room temperature or slightly warmed.
Blend all ingredients well and chill for several hours.
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