October is one of my favorite months of the year because the weather starts gradually changing (SoCal has rain!), scarves and sweaters attire, and I can start cooking up some of my favorite Fall foods. I'm a big fan of everything with pumpkin, soups, and roasts of all sorts. My husband, Eric, also loves this month because he celebrates BEER! "Oktoberfest" is a perfect festival for beer snobs like my husband to enjoy the hoppy-ness and ales' of all kinds.
To kick off the celebration of beer, Eric had organized a "beer-themed" potluck at his work. It was a food competition to see who can make the best dish with beer. How fun, huh? His co-workers surprised him with dishes of all sorts. They had made awesome Texas Brownies (Guiness instead of coffee), pot stickers (beer instead of cooking wine), pulled pork sandwiches made with beer, and so much more. I found this cheddar ale dip for Eric to make for the potluck beer competition. Although he took himself out of the competition because he organized it, it was still a winner at home. Cheesy, creamy and delicious. I predict we will be making more of this dip for any of the upcoming football games or just because it's October. Enjoy!
Adapted from Culinary Concoctions by Peabody & seen on Eat me, delicious
8 ounces cream cheese
2 teaspoons Dijon mustard
2½ cups shredded extra-sharp cheddar cheese
2 tablespoons heavy cream
1 teaspoon Sriracha sauce (or hot sauce)
¼ teaspoon salt
½ cup beer
2 tablespoons chopped fresh parsley
1 teaspoon chopped fresh chives, garnishment (optional)
In a food processor, add the cream cheese, mustard, cheddar cheese, heavy cream, Sriracha sauce, and salt. Pulse for 30 seconds or so and slowly add the beer, and continue processing until very smooth. Stir in the chopped fresh parsley.
Place in a serving bowl, garnish with chopped chives and keep in refrigerator until ready to serve. Enjoy!
This can be stored in the refrigerator for up to 4 days.