Bench-Warmer Beer Dip
Yield
3 cupsPrep
10 minCook
10 minReady
20 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
cream cheese
soften |
|
| 8 | ounces |
cheddar cheese
cubed, with jalapeno pepper |
|
| ⅓ | cup |
beer
|
|
| 1 | can |
black beans
drained, rinsed |
*
|
| ½ | cup |
scallions, spring or green onions
sliced |
|
| ½ | cup |
tomatoes
chopped |
|
| 1 | x |
tortilla chips
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
cream cheese
soften |
|
| 231.2 | ml/g |
cheddar cheese
cubed, with jalapeno pepper |
|
| 79 | ml |
beer
|
|
| 1 | can |
black beans
drained, rinsed |
*
|
| 118 | ml |
scallions, spring or green onions
sliced |
|
| 118 | ml |
tomatoes
chopped |
|
| 1 | x |
tortilla chips
|
*
|
Directions
In medium saucepan, over low heat, cook cream cheese, pasteurized cheese and beer, until melted and smooth.
Stir in beans, scallions and tomatoes; heat through.
Serve warm or cold as a dip with pretzel chips or tortilla crisps.
Makes 3½ cups.
