A buttery cheese with full-bodied texture and snappy, citrus-like fruity notes pairs beautifully with the Pilsner in this Southwest take on the classic artichoke dip.
Active preparation time: 15 minutes
Total time: 25 minutes
Serves: 6–8
4 Tbs (½ stick) butter
1 bunch green onion, minced
½ oz (14 g) garlic, minced
1 lb (454 g) canned artichokes hearts, drained and chopped
8 oz (227 g) canned or jarred pimiento, chopped
1 cup (8 fl oz/237 ml) Pilsner
1½ lb (680 g) cream cheese
¾ lb (340 g) sharp cheddar, shredded
6 oz (170 g) Parmesan, grated
1 cup (8 fl oz/237 ml) sour cream
1 cup (8 fl oz/237 ml) mayonnaise
1 Tbs salt or to taste
In a heavy bottom saucepan over low heat, melt the butter. Add green onions and garlic and cook, stirring frequently, until the onions are tender (3–4 minutes). Add the artichokes and pimientos and continue cooking and stirring until the vegetables are tender (3–5 minutes). Add the pilsner and simmer for 5 minutes. Add the remaining ingredients and mix until the cheeses are melted and the mixture is smooth. Remove from the heat, spoon into a serving bowl, and serve with pita chips or corn chips and raw veggies.
Beer Suggestions: New Belgium Blue Paddle (Fort Collins, Colorado), Victory Prima Pils (Downingtown, Pennsylvania), Firestone Walker Pivo Hoppy Pils (Paso Robles, California).