11 December 2011

Hungarian Beer Dip & Chorizo Mushroom Queso Dip

We had a great time at The Boulevard Market yesterday cooking up some easy entertaining dips!  Sandy deserves ALL the credit!  Both of these recipes are so tasty and unique yet familiar ingredients that guests will just gobble up!  I can't wait to make them for my family over New Years!  I'm sorry I didn't get any photos to share as the recipes looked very impressive too!  Especially the Hungarian Beer Cheese Dip in the loaf of bread!  Enjoy!

Hungarian Beer Cheese Dip

16 oz cream cheese
16 oz shredded Grafton Village 2 Year Cheddar
1/2 tsp garlic powder
1/2 cup Brown Ale
1 small, round loaf of bread (about 7 oz size)

Mix all ingredients untul smooth.  Hollow out bread , reserving pieces for dipping.  Spoon cheese mixture into hollowed loaf. Replace bread top and scatter remaining bread pieces around loaf for dipping.


Chorizo Mushroom Queso Dip

Olive Oil for coating pan
1/2 pound Spanish Chorizo
1/2 pound mushroom caps, quartered
1 cup diced Cabot Cheddar with Habanero or other pepper cheese
2 scallions, thinly sliced
Chips for dipping

Heat skillet and oil. Dice Chorizo and add to pan to render fat. ( remove casing if you like) When crumbly and brown, add mushrooms and cook until just tender, 6 to 7 minutes. Transfer to small casserole or baking dish and top with cheese. Bake until bubbly. Remove from oven and top with scallions. Serve with chips for dipping.

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