Sunday, February 9, 2014

Cheddar Bacon Dip

24 oz (2 bottles) dark beer
8 oz neufchatel cheese diced in 1/2" cubes
24 oz extra sharp cheddar cheese shredded
1 bunch green onions
12 oz bacon cooked and diced
6 T cornstarch

Clean onions, dice white parts and keep separate. Dice firm part of greens and keep separate.  Saute white parts until translucent.

Put a few tablespoons of chopped bacon aside with diced green onion for garnish. 

Put remaining bacon, sauteed onion and grated cheese in a large bowl and mix thoroughly with cornstarch. Add diced Neufchatel and coat completely.

In a large saucepan heat beer just below boiling. Slowly add cheese mixture, whisking to melt and blend thoroughly before adding the next batch of cheese. Whisk constantly. When all cheese us added heat and whisk creamy.  Serve with crackers and/or bread in a warmed dish with garnish on top.

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