Beer & Cheddar Cheese Dip
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
1 can (10.7 oz) condensed cheddar cheese soup1 pkg (8 oz) cream cheese, softened2 tbsp horseradish mustard (Inglehoffer)1/2 pkg (0.4 oz) buttermilk ranch dressing1 bottle (12 oz) pale beer2 cups finely shredded cheddar cheese1 bag pretzel chips (large bag)
Preheat oven to 350. Spray a 1-quart baking dish with non-stick cooking spray. In a medium sauce pan, on medium-high heat, cook the soup, cream cheese, mustard, and ranch mix until it is well incorporated (about 5 minutes). Stir in the beer, bring back to a boil and cook for another 5 minutes. Remove the pan from heat and add the cheddar cheese, one handful at a time, stirring thoroughly to combine. Transfer cheese mix to the baking dish and cook for 15-20 minutes.
Serving Size: Makes 12 servings
Serving Size: Makes 12 servings
Nutritional Info Amount Per Serving
- Calories: 96.6
- Total Fat: 6.9 g
- Cholesterol: 20.7 mg
- Sodium: 181.3 mg
- Total Carbs: 4.8 g
- Dietary Fiber: 0.2 g
- Protein: 3.5 g