Beer cheese and jalapeno poppers come together for one flavorful dip!
Sometimes I’m secretly jealous of all my wine drinking friends. There is just something about holding a wine goblet that makes them look more sophisticated. Their wine glasses could be filled with Boones’ Farm, but they would still come off looking classier than I would with my aluminum beer can.
I know very little about wine. I wish I could talk about tannins, food pairings, grapes, regions or even flavor profiles. I know what I can tolerate and that’s it. Perhaps when I’m retired, I’ll take a wine country tour. I’ll become a senior semmolier and talk about wine until I’m blue in the face. Until then, however, I’ll indulge in hops and barley. I love me some beer.
I am sort of a craft beer snob. That counts for something right? There is just something about an ice cold beer, especially in the summer time. It’s really one of the best things in life. The next best thing would be beer cheese. I mean really, beer + cheese = eternal happiness.
I’m truly in heaven because I outdid myself with this recipe. This dip is a two for one. You get jalapeno poppers and beer cheese all in one creamy, spicy, hoppy dip! Serve it with beer on the side and you too will be as elated as myself. In fact, I’m not sure I’ll be able to eat beer cheese any other way. I may be ignorant when it comes to the delicate flavors and aromas of wine. But I do know that you cannot make beer cheese with wine!
BRING ON THE CHEESE
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- 1 8 oz block cream cheese, softened
- 3 cups Monterey Jack cheese
- 1 jalapeno diced
- ⅔ cup lager
- 2 tablespoon plain Greek yogurt
- In a food processor, combine the cream cheese, Monterey Jack cheese, jalapeno, beer and yogurt. Blend until creamy and smooth. Refrigerate until ready to serve.
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