Welcome to my new cooking with booze section! When I first started The Whiskey Wanderer a couple years ago, I intended it to only be a travel blog. But as time wore on, I decided I wanted it to include more of my interests. Not only does including more content make it a more interesting site for my readers, but it also makes it more fun for me. We are all multi-faceted people with many interests, so I wanted to be able to dabble in my other passions more regularly. The next few weeks will bring a TON of new content to The Whiskey Wanderer, and I couldn’t be more excited to share it all with you!
And so Boozy Recipes has been born. This section will feature food and drink recipes made with beer and whiskey. Some of the recipes will be my own, others will be adapted from existing recipes, and others will be recipes I love from food bloggers I greatly admire. I seriously can’t wait to cook all this delicious food!
On that note, I give you the first recipe featured in Boozy Recipes: Pale Ale Spinach Artichoke Dip!! Yay!! This recipe was made following a recipe from a website dedicated to cooking with beer, Beer Bitty. I stumbled upon that site through the almighty god of creativity, Pinterest, and immediately pinned dozens of her recipes. This recipe was super fun and easy to make, and came out AMAZING. I intended to bring it over to our friend’s house, but when my boyfriend ended up not feeling well, we ate the dip at home laying in bed watching Dr. Who instead. Whatever, more dip for me!
Pale Ale Spinach Artichoke Dip
Author: Beer Bitty | Prep time: 5 mins | Cook time: 15 mins | Total time: 20 mins
- 16 ounces thawed, chopped frozen spinach
- 12 ounces thawed, chopped frozen artichoke hearts (or jarred)
- 2 Tbs. butter
- ½ cup minced onion
- 2 Tbs. garlic, minced
- ½ cup pale ale (I used Saint Archer Pale Ale)
- 6 ounces cream cheese
- ¼ cup sour cream
- ¼ cup mayonnaise
- ½ cup parmesan, grated
- ½ cup monterey jack or mozzarella, grated
- 2 Tbs. lemon juice
- 1 Tbs. worcestershire sauce (optional)
- ½ tsp. red pepper flakes
- ¼ tsp. salt
- Boil spinach and artichokes in 2½ cups water until tender. Transfer to a fine mesh strainer to drain, using the back of a spoon to press out any remaining liquid. Set aside.
- Melt butter in a saucepan over medium heat; add the onion and cook, stirring occasionally, until soft and beginning to brown, about 10 minutes. Add garlic and cook an additional minute until fragrant
- Stir in the beer followed by the cream cheese, sour cream, mayonnaise, and grated cheeses. Cook, stirring regularly, until the cheese is fully melted and incorporated. Add lemon juice, worcestershire sauce, red pepper flakes, and salt to taste. Stir in the spinach and artichokes and transfer to an oven-proof bowl or casserole dish.
- To create a browned crust, add additional cheese to the top of the dip and place under the broiler for 3 minutes right before serving.
This recipe was pretty easy to follow as written. The only thing I would do differently next time would be to mince and measure out the garlic ahead of time (which was an error on my part, not the recipe). I used a garlic press and minced each clove one by one into the pan, which took too long and made the onions start to burn. And I have no idea how much garlic I ended up using. So if using fresh garlic cloves, mince and measure before adding to the pan.
I served it with a bag of baked sea salt pita chips, but it would also be delicious with naan, pita bread, french bread, sourdough bread, or crostini.
Recipe obtained from Beer Bitty. Check out her website for more great recipes!