Spring is in the air. At least it is in Seattle. Wisconsin and the NE coast… not so much. I feel guilty bragging about how lovely the weather has been in Seattle. Everyone assumes it is always raining here. False. We have been enjoying sunshine and 50s (even up to 60s) and it is February. It makes running outside pretty fabulous and training for a half marathon/marathon anything but work :)
It also makes winter softball league even better. Oh yes, our team is officially giving the little rascals a run for their money. Let me be honest, we have a few great guys on our team, us girls…well that’s a different story. But I look forward to every Sunday, getting out and having a great time with friends. The best part of it all: grilling out and potluck before the game! My inner fat kid lives for potlucks. So many yummy treats!
Potlucks don’t have to be stressful. My beer n’ cheese dip is ready in a blink of an eye. It has BEER AND CHEESE in it people!!!! You cannot go wrong with the combo. You can serve it right away, but refrigerating the dip for a couple hours boosts the flavor and lets the dip thicken up a bit. This is one of my go-to recipes for tailgates and get-togethers :)
Wish us luck…we need it.
Prep time: 5 minutes + 4 hours of refrigerator time
8 oz light cream cheese
1 C freshly grated cheddar cheese (I used extra sharp cheddar)
1-2 t ranch dressing mix
1/2 C beer (I used Laurelwood Brewing Co. Workhorse IPA)
- Place all ingredients into a medium-sized mixing bowl or stand mixer. Mix until well-combined. (Note: Add 1 tsp of ranch mix and then adjust seasoning as desired)
- For best results, place in the refrigerator for at least 4 hours to allow dip to slightly thicken. Serve with pretzels.