Beer & Cheese Dip

I decided to make a snack for us to nibble on during a lazy Sunday and decided on this dip that I have seen on a few other blogs.  It was great!  We both like beer a lot so we definitely like finding ways to incorporate it into our food. 🙂

The ranch flavor is quite strong, so I’ll probably reduce the amount used next time.  Overall, this was a nice alternative to my usual cheese dip recipe.

Beer & Cheese Dip

{source: adapted from Vintage Victuals and Milk & Honey}

I cut the recipe below in half.


  • two 8-ounce packages cream cheese, softened
  • two 5-ounce jars of Kraft Old English Cheese (or 10 ounces Cheese Whiz)
  • one 1-ounce package dry ranch dressing mix
  • 1/2 cup beer or as much as needed to reach desired consistency
  • 1/2 cup toasted pecans, roughly chopped – I omitted
  • Pretzels, crackers, chips, carrots, or crusty bread for dipping


  1. Heat the cream cheese and Old English Cheese together in a large bowl for about 40 seconds in the microwave.
  2. Stir in ranch mix. Add beer gradually as you stir, until it reaches the desired consistency.
  3. Transfer to serving bowl. Sprinkle your toasted pecans evenly over the surface of the dip. Chill for 1 hour or up to 2 days. Serve with dippers of your choice.


A great way to use fresh produce is obviously salsa.  And since Mexican food is probably our favorite type, we use a lot of it.  So instead of buying jar after jar of it at the store, why not make our own!  It tastes better and saves money too.

This recipe comes from a friend that Tim used to work with.  If you haven’t noticed, we like a lot of heat so I leave the seeds and ribs in the jalapeno, but you can remove those if you need to.


Salsa {makes about 6 cups}


4 large tomatoes, washed and cored

8 whole jalapenos {or 2 jalapenos for every 1 tomato}, cleaned and stems removed

5 cloves of garlic, peeled

small bunch of cilantro leaves

1 medium onion, peeled and quartered

salt to taste

shot of tequila 🙂


Bring a stock pot of water to boil. Wash tomatoes, jalapenos and cilantro.  Once water boils, drop in the 4 cored whole tomatoes and leave in the water until skins crack {about 5 minutes}.  Remove the tomatoes from the water and carefully peel the skins off.  Place the tomatoes and all other ingredients in a food processor and pulse to desired consistency.

Enjoy with chips or in your favorite mexican meals.

Roasted Red Pepper Hummus

Wow, I haven’t posted in a loooong time!  Sorry about that!  We’ve been adjusting to some new work schedules, eating things that I’ve already posted, and grilling out a ton!   I don’t think there is much to say about throwing a steak, hamburger, or pork chop on the grill and serving it up with a side of steamed broccoli and baked potato.

But in any case, I do have a few recipes to share at the moment.  Starting with this dip that I made for Memorial Day weekend.  I wanted to have something to snack on over the course of the holiday weekend and this was perfect with crackers and raw veggies.


Roasted Red Pepper Hummus

(loosely adapted from Robin Miller at

  • 1 (15-ounce) can chickpeas, lightly drained
  • 1 jar roasted red pepper, drained
  • 1/3 cup tahini (sesame paste)
  • 2 tablespoons lemon juice – or to taste
  • 3 to 4 cloves garlic
  • 1 teaspoon ground cumin
  • Salt and ground black pepper to taste
  • dash of paprika to taste

Drain pepper and chickpeas (some liquid is OK) and place in food processor.  Add remaining ingredients and pulse to combine. Taste and adjust seasonings if necessary.  If consistency is not as smooth as desired, stream in some EVOO while processor is running.  Serve with raw veggies, pita, or crackers.

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