On most weekends, I’m whipping up a quadruple batch of a favorite casserole or soup, so I’ve got enough for a few meals during the week and can also freeze some for when there’s just no time to cook. But when fall hits, I like to just take things real slow with a great crock pot recipe. This cheesy beer-salsa dip is a great snack during Sunday football or as part of a relaxing brunch with friends.

Berghoff Beer Sir Dunkle Crispy Dark LagerIf you’re a regular reader of Baked Chicago, you know I like to experiment with new ingredients and for this recipe I’m changing up the beer with one of the new Berghoff Beer Classics: Sir Dunkle Crispy Dark Lager. This beer pairs well with the medium spice of the salsa, and the specialty malts used add a toasty, cookie and dark toffee character to the flavor. Grab a six-pack along with your favorite tortilla chips. Use (almost) one bottle for the dip and you’ve got five more to share with friends (or not). Prost!

 

Cheesy Beer-Salsa Dip

Ingredients

16 ounces salsa, medium-hot
4 cups Cheddar cheese, shredded
2 cups Monterey Jack cheese, shredded
8 ounces cream cheese
1 red bell pepper, sliced, for garnish
tortilla chips

Instructions

In a 4-quart slow cooker, combine the salsa and beer. Stir in the cheeses. Cover and cook on low-heat for 3 to 4 hours (or high-heat setting for 1 to 2 hours).

Stir and garnish with sliced red peppers. Serve with tortilla chips or your favorite dippers.

http://bakedchicago.com/cheesy-beer-salsa-dip/