Turn Your Passion into a Profession
Getting to culinary school is easier than you think
Main Courses
BeefPoultry
Seafood
Lamb
Pork
Game
Casseroles
Vegetarian
Pasta
Sandwiches
Starters
SoupsSalads
Desserts
DessertsBreads
BreadsCuisine
AfricanAmerican
Cajun & Creole
Caribbean
Chinese
Cuban
French
German
Middle Eastern
Italian
Indian
Japanese
Mexican
Eastern European
Spanish & Portuguese
Thai
Vietnamese
UK Cuisine
Methods
BakedFried
Grilled
Stir-Fried
Roasted
Poached
Steamed
Broiled
Barbecued
Review/Rate this Recipe
Save to MyRecipes
Rating: 
Title: Bench-Warmer Beer Dip
Yield: 3 Cups
Ingredients
1 pk (8 ozs) cream cheese; soften
8 oz pasteurized process
1 cheddar cheese with
1 jalapeno pepper; cubed
1/3 c beer
1 c black beans; drained/rinsed
1/2 c sliced scallions
1/2 c chopped tomatoes
1 chips or tortilla crisps
Instructions
Recipe by: Tampa Bay Online In medium saucepan, over low heat, cook
cream cheese, pasteurized cheese and beer, until melted and smooth.
Stir in beans, scallions and tomatoes; heat through. Serve warm or
cold as a dip with pretzel chips or tortilla crisps. Makes 3 1/2 cups.
Title: Bench-Warmer Beer Dip
Yield: 3 Cups
Ingredients
1 pk (8 ozs) cream cheese; soften
8 oz pasteurized process
1 cheddar cheese with
1 jalapeno pepper; cubed
1/3 c beer
1 c black beans; drained/rinsed
1/2 c sliced scallions
1/2 c chopped tomatoes
1 chips or tortilla crisps
Instructions
Recipe by: Tampa Bay Online In medium saucepan, over low heat, cook
cream cheese, pasteurized cheese and beer, until melted and smooth.
Stir in beans, scallions and tomatoes; heat through. Serve warm or
cold as a dip with pretzel chips or tortilla crisps. Makes 3 1/2 cups.
Reviews
Become a Chef
