Beer Cheese Dip

This dip sounds like it's straight outta Wisconsin. Cheese, beer, bacon, and more cheese. I'd say that makes this recipe a real winner. And it's so easy! So, whip it up for a Packer game. You'll eat the whole darn thing, I promise you that. But make sure you give yourself at least a day before, because given a night to sit...this dip only gets better in taste.

You can serve this up with pretty much anything, I am sure...crackers, pretzels sticks, chips, veggies (if you're into that healthy thing). BUT, perhaps my most favorite thing to eat this with are homemade pretzel bites. 

If you'd like to be ambitious and make mini pretzel bites on top of the dip, you can use the recipe I've posted before for Homemade Pretzel Rolls. Clearly instead of forming the dough into large rolls, you'll want to make tinier pieces. You can do this by rolling your dough into long strips and cutting them into small bites with either a kitchen scissors or knife. You'd then continue the preparation/baking as you would with the rolls. I'm not gonna lie, it's a pretty putzy process to make pretzel bites, but with all the time you save on making this dip, you'll have so much time on your hands that you'll want to make these little guys too.

Alright, here we go.

Ingredients:

• 2 (8 oz.) packages of cream cheese, slightly softened
• 1 (8 oz.) container of sour cream
• 1 package of Dry Mix - Ranch Dressing 
• 1/2 to 3/4 can of beer (* Note: For best results, use a full-bodied beer, such as a lager.)
• 2 c. shredded sharp cheddar cheese
• Bacon bits
• Green onions

Directions:

1. Mix cream cheese, sour cream, and dressing mix.
2. Add beer until you reach your desired creamy consistency.
3. Mix in shredded cheese. 
4. Refrigerate for one day, or at least 3 hours before serving.
5. Before serving, mix in bacon bits and green onions.