Recipe Revisited: Beer Cheese Dip

Don't forget about the MASH UP Conditioning Giveaway!

I am in the middle of studying for my graduate school comprehensive exam. I started this journey of going back to school to become a marriage and family therapist back in 2010 and it's hard to believe that I am two months shy of graduation. The only thing standing in my way is taking and passing this exam. I'm working on cases, timing myself, and studying intensely with one of school friends (future colleague!). I am ready for this test to be done with so that I can give my brain a rest for a little bit. I am already thinking of going to Disney to celebrate passing this exam (I will pass it. I will pass it. I will pass it.).

Because it has been too quiet on here, I am sharing a recipe that also dates back to 2010. I remember when I first made this Beer Cheese Dip and how much I loved the recipe. This has become my go-to appetizer recipe and I make it whenever we have people over. I love the simplicity of ingredients and how quickly it comes together. The last time I made it, I made half of the recipe and that was enough for eight people to snack on before the real meal.

Beer Cheese Dip
Source: Jodi Zyvith on Allrecipes.com 

2 (8 ounce) packages cream cheese, softened
2 (8 ounce) packages shredded Cheddar cheese
1/2 teaspoon garlic powder
1/2 cup beer
1 (1 pound) loaf round bread

Place cream cheese, Cheddar cheese, garlic powder and beer in a large bowl. Using an electric mixer, blend until smooth.

Remove and reserve top of round bread. Hollow out the loaf, reserving removed bread pieces.

Spoon cream cheese mixture into the hollowed loaf. Replace bread top between servings. Use the reserved removed bread pieces for dipping.

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Best Beer Cheese Dip

I made this as an appetizer for our Christmas Day meal and it was a huge hit. I seasoned with salt and pepper but that's the only change I made to this recipe. Also, I used a stout because I wanted a stronger, full-bodied beer taste to my dip. It was beyond delicious and Abuela-approved.

Beer Cheese Dip
Source: Jodi Zyvith on Allrecipes.com

2 (8 ounce) packages cream cheese, softened
2 (8 ounce) packages shredded Cheddar cheese
1/2 teaspoon garlic powder
1/2 cup beer
1 (1 pound) loaf round bread

Place cream cheese, Cheddar cheese, garlic powder and beer in a large bowl. Using an electric mixer, blend until smooth.

Remove and reserve top of round bread. Hollow out the loaf, reserving removed bread pieces.

Spoon cream cheese mixture into the hollowed loaf. Replace bread top between servings. Use the reserved removed bread pieces for dipping.

Ricotta Stuffed Mushrooms

Alex wanted stuffed mushrooms. I don't like mushrooms and I don't care for them so I didn't know the first thing about making them. Alex picked out the mushrooms and told me what he wanted in them and I found a recipe that met his taste bud requirement. I did not taste these mushrooms so I can't tell you whether I liked them or not, but everyone else that did really liked them.

Ricotta Stuffed Mushrooms
Source: Italianfoodforever on Tastykitchen.com

6 whole Large Mushrooms
2 Tablespoons Olive Oil
3 Tablespoons Finely Minced Onion (I omitted)
2 whole Garlic Cloves, Peeled & Minced
3 Tablespoons Chopped Fresh Parsley (I omitted)
1 whole Red Hot Pepper, Minced (Optional-Omitted)
3 whole Oil Packed Sun-Dried Tomatoes Finely Chopped (I omitted)
1 cup Full Fat Ricotta Cheese
Salt & Pepper
5 Tablespoons Grated Pecorino Cheese (I used Parmesan)
Olive Oil For Brushing

Preheat oven to 375 degrees F. Remove the stems of the mushrooms and chop them finely. In a heavy frying pan, heat the olive oil and then add the mushrooms and onion. Cook until softened. Add the garlic and chile pepper and cook another minute or two. Allow the mixture to cool and then add the parsley, tomatoes, and ricotta cheese. Season with salt and pepper.

Lightly oil a baking sheet and place mushroom caps cut side up. Brush the caps lightly with olive oil and then spoon the filling in. Sprinkle with the grated cheese and then bake for about 20 to 25 minutes or until the mushrooms are tender when pierced with a knife and the tops are lightly browned. Serve immediately.

Note: Porcini or portobello mushrooms work really well in this recipe as their meaty flavor is complimented by the light, creamy filling, but large cultivated button mushrooms can also be used.

Reminder: HoneyBaked Ham Giveaway ends today at 12pm. Don't forget to enter!

Seasons 52: Red Pepper Pistachio Dip

Here's the first of the Seasons 52 recipes. This is the first recipe I tried and I kind of, sort of messed it up. How? I added more pistachios by mistake (note to self: get measuring cups with numbers on them because all the numbers on your current set have rubbed off) and, as a result, the dip came out more a little too thick. It was like a crunchy hummus and not a smooth cream like it looks in the Seasons 52 picture. Regardless of how it looked, the dip was delicious. This dip, however, is for the spicy lover. Between the roasted red pepper and the Tabasco sauce, your mouth will be burning. We ate the dip with those lime-flavored Tostitos chips and the lime flavor helped tone down the spiciness.

 

Red Pepper Pistachio Dip
Seasons 52

¼ cup Pistachios, shelled and toasted (3 oz)
¾ cup Red peppers, roasted, peeled and chopped (2 oz)
2 tbs Bread crumbs
1 oz Lemon or lime juice
1 tbs Honey
1 tbs Chipotle Tabasco
½ tsp Cumin, toasted (I omitted)
½ tsp Kosher salt
Sprinkle of chopped pistachios

Toast pistachios in 350º oven for 5 minutes. Cool to room temperature.

Pulse pistachios in food processor for 30 seconds to chop nuts.

Reserve a tablespoon for garnish.

Add all other ingredients to bowl of food processor.

Blend in food processor for 1 minute until smooth. Refrigerate for a few hours.

Garnish with reserved chopped pistachios.

Serve chilled in small bowl with veggies or chips.

To roast peppers:
Lightly rub a few red peppers with oil. Broil or grill red peppers to char the skin. Place in a plastic Ziploc bag or covered container 30 minutes. Remove peels and seeds. (Note: I just realized another OOPS! I didn't read the "remove peels" part and didn't do that).

Ham & Cheddar Puffs

Here's another quick and easy appetizer that's full of taste and big on presentation. The original recipe called for prosciutto and gruyere but I went the poor girl route and used ham and chedder cheese.
Ham & Cheese Pinwheels
Source: Joy the Baker (here)

1 package puff pastry
8 slices of ham
3 Tablespoons Dijon mustard
1 cup shredded cheddar cheese
flour for dusting
fresh ground black pepper

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.

Thaw puff pastry in the refrigerator for 2 to 3 hours. Once thawed, carefully unfold and lay on a floured work surface. If the pastry tears at the seam in the unfolding process. Dust flour on top of the pastry as well.

Puff pastry will already be very flat, but with a rolling pin, roll the dough out to about 11×9-inches. Layer the eight slices of hamon top of the puff pastry. Using a butter knife, layer the mustard on top of the ham slices. Top with cheese, and as much fresh ground black pepper as you like.

Begin to roll the right side of the pastry in towards the center. Next roll the left side of the pastry in towards the center. Press together. Dough will not stick together, but if you brush away some of the excess flour on the center dough pieces, they will stay together better during baking.

With a sharp knife, slice the dough into 1/2-inch thick slices. Place on a baking sheet lines with parchment paper. Bake at 400 degrees F for about 12-15 minutes, until a deep golden brown. Let cool on the pan for 5 minutes, then remove from baking sheet and serve warm or at room temperature.

Serve and enjoy!

Apple and Brie Bites

I absolutely love finger foods and bite-size appetizers. We had Alex's co-interns over and I wanted to make a sweet appetizer for people to munch on. I found this recipe and switched out the fruit. The end result was a delicious little morsel and a definite crowd pleaser.

Apple and Brie Bites
Adventures in the Kitchen (here)

1 can Pillsbury Crescent Recipe Creation
1 apple, peeled, finely chopped
1 tablespoon packed dark brown sugar
8 ounces Brie cheese, rind removed, cut into squares

Heat oven to 375F. Grease or spray 12 mini muffin cups. Unroll dough onto work surface. Using a small circle cutter, cut out 12 circles. Gently press circles into mini muffins.

In small bowl mix the apple and the brown sugar. Place 1 cheese chunk in each cup. Top with apple mixture.

Bake 10-15 minutes or until edges are deep golden brown. Cool 5 minutes and remove from muffin cups.

Serve and enjoy!