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Beer Cheese Dip with Pimientos Recipe

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Beer Cheese Dip with Pimientos
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Ingredients

  • 1-8 oz package cream cheese, soften
  • 1/4 cup mayo
  • 1/4 c beer*
  • 2 t Worcestershire sauce
  • 1/4 t garlic powder
  • 1/4 t onion powder
  • 2- 4 oz jars chopped pimientos, drained (optional)
  • 1-16 oz package shredded white cheddar cheese*
  • 1-16 oz package shredded sharp cheddar cheese*
  • 2. Stir in shredded cheese, mix well.
  • 3. Spray a 2.5 quart slow cooker with non-stick cooking spray. Add cheese mixture, cover and cook on low until cheese is melted, 2 hrs.
  • Serve with an assortment of Pita chips, crackers, veggies and Beerscotti~
  • You can substitute extra mayo or cream cheese for the beer.
  • I like to buy cheese in solid bricks and shred my own.
  • Beerscotti
  • 2-1/2 cups flour
  • 2 T sugar
  • 1 t baking soda
  • 1/2 t baking powder
  • 1 t salt
  • 3 T dried herbs (Italian seasoning, Herbs de Provence, Lemon Pepper)
  • 1/2 cup Trub or beer (I used beer)
  • 1/2 cup water
  • 2 eggs
  • 2 T olive oil
  • For complete directions on how to make Beerscotti go to Pary Moppins
  • ~In the photos the cheese dip is only partially melted~

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