The Chow Bella staff can not stay out of the kitchen. In anticipation of the Super Bowl, we've used our culinary talents to compete in a showdown of dips. Today's dip: the aptly named Nothing Left to Lose Beer Cheese.
Please, don't make or eat the recipe provided below unless your caloric intake is in line with Michael Phelps'.
When we started putting this recipe together, we threw all good sense to the wind and constructed a dip that is deliciously decadent yet absolutely damaging to your well-being. Taken originally from an epicurious recipe for Beer Cheese soup, we jam packed as much fat as possible to transmogrify it into a dip.
Should you feel suicidal enough to attempt to consume it, here are the instructions. Use them at your own peril.
Ingredients: - 3 Bottles of New Castle Brown - 1 quart of heavy cream - 1.5 pounds of sharp cheddar cheese - 1 pound of bacon - 2 stalks of celery - 1 large onion - 2 carrots - .25 sticks of butter - .25 cups of flour
Directions: Cut the bacon up into small squares and cook it in the bottom of a large pot until all the fat has rendered out. Reserve the bacon bits. Run all of your vegetables through a food processor until they are very fine. Cook this in the rendered bacon fat. Once the veggies are translucent, add the butter and flour. Whisk together to create a roux. This will thicken the dip, which is good because next you should add all the beer (beer first to de-glaze the bottom of the pot) and heavy cream. Whisk it a bit to combine. Now add the 1.5 pounds of finely grated cheddar cheese. Whisk again to make sure the cheese is melted (and your fate is sealed) then add the bacon bits back in. Let this reduce on low heat until you have a cauldron of bubbling evil. Serve on toasted slices of baguette, with tortilla chips or folded into the most decadent macaroni and cheese ever.
Optional Directions: Should you find your beer cheese to bland, try adding Sriracha (rooster sauce) or a mixture of cayenne and chili powder for an extra (evil) kick.