Letters & Opinion
Food Swings: Beer is Dear
The Pointer
jmath438@uwsp.edu
“So, what food is on tap for you this week,” asked Steve?
“Probably something with beer as an ingredient since we play St. Louis this week,” answered Jake.
“Well everyone loves beer dip. There’s got to be something new to do with that old standby.”
“For sure; Or maybe toasted ravioli, big in St. Louis,” agreed Jake.
“Don’t let your party suck like the Rams.”
“Ha-ha, I’m trying not to bash too much.”
“It’s not like you’d offend anyone. The Rams have no fans.”
Whether or not the aforementioned statements are all true is not for me to decide; however, it did lead me to this week’s game day recipe.
Beer dip is a delicious, simple appetizer with many benefits. For one, it is open to suggestion, many things can be added to spice it up or make it more interesting. Also, it is an excuse to buy more beer.
The basic recipe is:
(2) 8 oz. portions cream cheese
(1) 1 oz. package ranch dressing mix
2 cups shredded cheddar cheese
1/3 cup beer
Mix cheeses and ranch mix together until well blended. Then, whisk in the beer. Let this chill for at least three hours so the cheese can firm up and the flavors can combine. Serve with pretzels.
While the above recipe is delicious, it may be tame for some or, seeing as it is traditional, starting to get boring. I suggest adding jalapenos or onions, depending on your own personal preference and tough tastebuds. Horseradish is also a great way to add heat without burning off your Norwegian friends’ tastebuds.
Adding other vegetables can add bulk and flavor to your dip. Try shredded carrots for crunch and sweetness, pickle relish or olives for saltiness or roasted red peppers for a sweet smokiness and an intriguing flavor that compliments many beers.
Changing the type of beer used can also take a drastic effect on the final flavor of the dip. For the basic recipe, try a light lager such as Miller Lite, Bud Light or Michelob Golden Light. If you want to add bolder flavors try any amber, pale ale, or India pale ale. Experiment with everything; it’s cream cheese and beer. It can’t possibly taste bad.
Remember, live to eat and don’t be afraid to experiment.
