Dips, snacks, and appetizers are things that I make pretty often but rarely post. Not sure why – It just doesn’t seem like real food to me I guess.
The 1950s were probably the hey-day of appetizers. After the war people were more prosperous than ever and women didn’t work outside the home so they filled their days with plans for elegant dinner parties, evenings of bridge and card games, and cocktail parties. I can remember my parents playing cards every Saturday night with a group of their friends and my mom spending hours beforehand creating cheese and sausage appetizers, dips, and other snacks while my dad got the bar stocked and ready.
Pretty soon dips were conveniently available on the snack aisle of your local grocer but they were never as good as the homemade. Obviously I am glad to see that homemade dips are making a comeback to some extent.
This cheese dip should be served hot; use a chafing dish or a small crockpot. It is has a sharp, tangy flavor that is perfect with sourdough, pretzels, sausage, celery sticks, raw cauliflowerettes, or chips. It is thick and rich – just delicious I think.
O.k…even snap peas… or your finger…. or a spoon….
Perfect for the Superbowl because it has all the major male food groups; beer, cheese, mustard, and fat. If you are using it for Superbowl serve it with a meat tray with cubes of summer sausage, steamed whole fingerling potatoes, and sourdough bread to dip in it. I swear it is going to be gone and someone is going to be licking the bowl.
If you don’t like the idea of beer use non-alcoholic beer or tonic water – or even a crisp cider.
Smoky Cheese Dip
Add this smoky,sharp cheese dip to your Football party or New Years buffet. It's rich and creamy - perfect with pretzels, celery, or toasted baguette slices.
Servings: 48 1-tablespoon sized servings or more
- 8 oz cream cheese , cubed
- 2 cups sharp cheddar , cubed
- 1/2 cup Pepper-jack cheese , cubed (or smoked Provelone if you don't want the spice)
- 1/2 cup dark beer
- 2 teaspoons of liquid smoke , or to taste
- 2 - 4 tablespoons dijon mustard
- 1/2 teaspoon Wasabi powder , or grated horseradish to taste, optional
- 1 tablespoon Sriracha
- 1/2 teaspoon turmeric (for color)
- Few twists of pepper
If you don’t have a tiny slow cooker I’d really recommend getting one. They are perfect for serving those hot dips because they keep them at just the right temperature. They aren’t expensive, either.