Grilled Beer Cheese Dip

Start to finish: 20 minutes
Impresses: A crowd

Ingredients
8 ounces sharp cheddar cheese, shredded
6 ounces fontina cheese, shredded
4 ounces Gruyere, shredded
1½ teaspoons cornstarch
4 tablespoons salted butter
½ white onion, diced
3 garlic cloves, minced
1 tablespoon all-purpose flour
4 ounces cream cheese, softened
12 ounces beer, a lager preferred, such as an Oktoberfest or Pilsner
¾ cup heavy cream
Kosher salt, to taste
Paprika, for serving
Green onions, sliced, for serving
Soft pretzels, for serving

Method
Place a 12-inch cast-iron skillet over medium-high heat on the grill. Allow the pan to heat 5–7 minutes. While the pan heats, toss the cheddar, fontina and Gruyere with the cornstarch and set aside.

When the pan is hot, add the butter and onion. Stir to coat, cooking the onions for 3 minutes, or until softened. Stir in the garlic and cook until fragrant, about 1 minute. Add the flour and stir to combine, cooking for another minute.

Add the cream cheese and stir vigorously until melted and smooth; mixture will be thick. Whisk in the beer until smooth and well-combined. Add the cheeses and heavy cream. Move pan to indirect heat, and stir until dip is smooth. Taste and add kosher salt as needed.

Remove pan from heat and sprinkle with paprika and sliced green onions to serve.

Notes: Heat the pre-made soft pretzels on the grill. Brush the pretzels with melted butter, sprinkle with salt and place over direct high heat for 2–3 minutes, or until warmed through.

Spinach Dip with Homemade Pita Chips

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Start to finish: 1 hour
Impresses: 1-2

Ingredients

For the spinach dip:
1 tablespoon butter
½ cup yellow onion, diced
2 cloves garlic, minced or pressed
10-ounce bag frozen spinach, thawed and drained
8-ounce block cream cheese, room temperature
½ cup plain full-fat yogurt
1 cup shredded mozzarella, divided
1 cup shredded Parmesan, divided
½ teaspoon kosher salt
½ teaspoon black pepper
¼ teaspoon ground cayenne pepper

For the pita chips:
10 large pitas
½ cup olive oil
2 cloves garlic, minced or pressed
½ teaspoon kosher salt
½ teaspoon black pepper
Shredded Parmesan cheese (optional)

Method

For the spinach dip:
Preheat oven to 350 F. In a cast-iron skillet,  saute the onion and garlic in butter over medium heat until soft. Add in the spinach and continue to cook for 3-4 minutes.

In a large bowl, mix together the room temperature cream cheese and yogurt until smooth. Mix in ½ cup mozzarella, ½ cup Parmesan, salt, pepper and cayenne pepper. Add the sauteed spinach; stir to combine.

Spoon the mixture back into the cast-iron skillet and top with the remaining cheese. Bake at 350 F for 20-30 minutes, or until bubbly and golden on top. Serve warm with homemade pita chips.

Store covered in the fridge for up to 5 days. 

For the pita chips:
Preheat oven to 400 F, and line a baking sheet with parchment paper. Cut each pita into 8 triangles and arrange on the baking sheet. (Make sure not to crowd them together or they won’t brown. Use a second baking sheet if needed.)

In a small bowl, whisk together the olive oil, garlic and salt. Generously brush the seasoned olive oil onto each piece of pita. Sprinkle with Parmesan if desired. Bake at 400 F for 8-10 minutes, or until golden brown and crispy.

Store in an airtight container at room temperature for up to 1 week.

House Dip

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Start to finish: 35 minutes
Makes: 3 cups

Ingredients
10 ounces chopped, frozen spinach
1 pound white cheddar cheese, cubed
8-ounce block cream cheese
½ cup sour cream
15-ounce can chopped tomatoes, drained

Method
Thaw spinach to package instructions in a colander lined with a thin towel. Once thawed, use towel to squeeze moisture out of spinach. Set aside.

In a heavy-bottomed pot over medium-low heat, combine all ingredients. Stir every few minutes until smooth and fully melted, about 25 minutes.

Slow cooker: Follow instructions as listed above, except using a slow cooker on the high setting. Stir every 20 minutes until smooth and fully melted, about 1.5 hours. Serve on warm setting.