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Beer Cheese Dip

Here’s a great recipe from our Tap Room coworker, Jordan. He used a bottle of Bourbon Barrel Stout from his cellar, but any dark & roasty brew will do. Enjoy!

Beer Cheese Dip

1 lb. cream cheese
1 cup smoked gouda (shredded)
6 oz. Bourbon Barrel Stout
1 cup chopped spinach
1 med. red pepper (diced)
3 cloves garlic (or more if you like)
1 T Dijon mustard
1 t Italian seasoning
Combine in large bowl, then transfer mixture to baking dish.  Bake at 325 degrees for 35-40 mins, stirring halfway through.  Then broil briefly to brown cheese on top.

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We've got approximately 1000 feet of hose in the brewery...that's just over 3 football fields!X