Dips and Fondue

Here are some party planning ideas from the TuckerCravings bloggers!

Beer-Cheese Fondue by Lori Mullenax

1/4 cup chopped onion
1 tablespoon butter
1 teaspoon minced garlic
1 cup beer or nonalcoholic beer
4 cups (16 ounces) shredded cheddar cheese
1 tablespoon all-purpose flour
2 to 4 tablespoons half-and-half cream

In a small saucepan, saute onion in butter until tender. Add garlic; cook 1 minute longer.  Stir in beer.  Bring to a boil; reduce heat to medium-low.  Toss cheese and flour; stir into saucepan until melted.  Stir in 2 tablespoons cream.  Transfer to a small fondue pot or 1-1/2-qt. slow cooker.  Keep warm; add additional cream if fondue thickens.  Serve with toasted bread cubes.

Beer Dip by Lori Mullenax

2 package cream cheese, softened
1/3 cup beer (Iron City for the Steelers fans)
1 envelope ranch salad dressing mix
2 cups shredded cheddar cheese

In a large bowl, beat the cream cheese, beer, and dressing mix until smooth.  Stir in cheese.  Serve with pretzels. Refrigerate leftovers.

B.L.T. Dip by Mikie Dumire

1 cup mayonnaise or Miracle Whip
1 cup sour cream
1 lb. bacon – fried, drained of grease
1 medium tomato – seeded, diced
shredded lettuce – as needed
1 loaf white bread

In a medium bowl, combine mayonnaise and sour cream.
 Crumble bacon into the sour cream mixture.
 Mix in tomatoes and sprinkle with shredded lettuce just before serving.
 Toast bread and cut into triangular quarters.
 Present dip with a knife to spread over the toast.

Bacon Bacon Dip by Mikie Dumire (a quick update on the B.L.T. Dip — My daughter-in-law had a great suggestion especially for the dieters)

2 – 3 Tbsp. Bacon Bacon (this is a seasoning such as Tastefully Simple)
1/2 cup mayonnaise (real mayonnaise only)
1/2 cup sour cream

Combine ingredients; blend well.  Chill 2 hours.  Makes about 1 cup.

Add chopped tomatoes and serve on lettuce wedges.

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