Sometimes you just have to throw an impromptu summer get together with all your friends and splurge on uber indulgent appetizers, decadent desserts and glasses loaded to the brim with festive spirits, sumptuous wines and seasonal suds. Because I love to celebrate and do so often, I have a few tried and trusted appetizers that are always a hit with the crowd. Make more time for having fun and hanging out with my quick and easy recipe for creamy artichoke dip with beer. You can even make this ahead of time for added convenience. I like to use a lighter beer like a smooth lager, a mild pale ale, or even a crisp Belgian-style beer to make this dip. I recently visited Astoria, Ore.’s, newest brewery, Buoy Brewing, and had the pleasure of sampling a selection of their beers. One sip of their Buoy Pale Ale and I knew I had to try this beer in my next batch of artichoke dip. Have fun with this dip by using my recipe as your base, then adding fun additions like pimento, green onion, garlic and more.
Prep time: 10 minutes
Bake time: 30 minutes
8 ounces cream cheese, softened
½ cup parmesan cheese, shredded
1 cup mozzarella, shredded
1 cup mayonnaise
2 cups marinated artichoke hearts, chopped and drained
½ teaspoon pepper
½ teaspoon Worcestershire sauce
¼ cup Buoy Pale Ale
Preheat oven to 350 degrees Fahrenheit. In a stand mixer fitted with a paddle attachment, whip the cream cheese until it is light and fluffy. About 3 minutes.
Add remaining ingredients (mayo, mozzarella, parmesan, artichokes, pepper, and Worcestershire sauce (and jalapenos or hot sauce if desired)) and continue to mix on medium speed for about 3 minutes, or until the mixture becomes smooth and creamy.
Next, spread contents of bowl into a shallow baking dish. Place dip on center rack of oven and bake for 30 minutes. After 30 minutes, switch the oven to “broil” and brown the top of the dip until golden. Remove from oven and let cool for about 15 minutes before serving.