I have made this dip on several occasions and have found it to be a huge hit every time. There are a lot of versions of this recipe out there. Here is mine. Super easy and no baking required.
Ingredients:
2 - 8oz packages cream cheese softened
1 - bottle or can of beer
1 - 12 oz package shredded sharp cheddar cheese
1 - package of ranch dip seasoning
Directions:
Mix cream cheese slowly adding the beer until you have a smooth consistency and to the thickness of your liking. (Mixture will harden a bit when refrigerated). I recommend using a hand mixer or even a stand mixer. Add ranch dip seasoning, mix until well blended. Fold in the cheddar cheese. Cover & refrigerate until ready to use. Serve with pretzels or dipping item of your choice.
I made this for a birthday party and it was a huge it. Perfect for an appetizer and super easy to make!
Ingredients:
2 cans (8oz each) of crescent rolls
1 pkg (8oz) of cream cheese
1/2 cup sour cream
1 tsp dried dill weed
1/2 tsp garlic salt
1/2 tsp onion salt
Shredded cheddar cheese (optional)
Veggies of your choice - I used broccoli, cucumber, red onion, tomato, red pepper
Directions:
Heat oven to 375 degrees
- Unroll crescent rolls and place down on ungreased pan/cookie sheet (I used a large cookie sheet) - be sure to pinch the seams together to make one large crust
- Bake 10-15 minutes until golden brown (watch this closely as I've found it cooks faster or slower depending on the oven)
- In a bowl or mixer - mix together the cream cheese, sour cream, dill, onion & garlic powder. Add more of the dill, onion & garlic powder as needed to obtain the desired taste.
- Once crust is baked and cooled, spread cream cheese mix over the crust & top with veggies & cheese.
Cut into squares & refrigerate & enjoy
Note: To make low fat, use fat free or low fat cream cheese & sour cream. Also, you can use reduced fat crescent rolls.
