I recently came across Holidaily Brewing, a 100% gluten-free brewery in Colorado with incredible beer that is totally safe for celiacs. I absolutely love their IPA and their stout is the perfect, not-too-heavy, fall beer, but the real sleeper is their blonde ale which is mild but flavorful and perfect for cooking with.
As the weather in Chicago has suddenly started to feel like fall, and with football season right around the corner, I have been experimenting with some different comfort food snacks for during games and for outdoor get togethers with friends. I am always a big fan of recipes that are low mess, don’t require the oven and use ingredients that I am likely to have in the fridge at home. This beer cheese dip is all of those things and is a serious (socially distanced) crowd pleaser.
It is super cheesy with a little bit of spice and tanginess and the Holidaily Brewing Company blonde ale adds a perfect malty, hoppy flavor to balance everything out. I paired the dip with gluten-free pretzels but it would also go great with some warm bread or veggies. As we get further into fall, I have a feeling that this would also be delicious warmed up and paired with hot pretzels…it may just be something I try the next time I make it!
Ingredients: (Total Time: 10 minutes. Serves 6 ):
8 oz. package of cream cheese
1.5 cups shredded, sharp cheddar cheese
1/2 cup Fage 2% Greek yogurt
2 tbsp ranch seasoning mix
1/2 cup Holidaily Brewing blonde ale (or any other blonde ale)
1/4 tsp smoked paprika
1/4 tsp cayenne pepper
1 tsp Sriracha
1/4 tsp Worcester sauce
Add all ingredients to a food processor or high powered blender and blend until completely smooth.
Serve with pretzels, chips, veggies, warm bread or anything else your heart desires.
Several years ago, I tried Chēbē’s products at an expo and fell in love. The mix itself is free from pretty much every allergen, is vegan, and tastes wonderful. It is incredibly versatile and can be used in both sweet and savory recipes. I have recently partnered up with Chēbē and will be developing a few recipes with their products over the next couple of months.
The first recipe I came up with is this Feta, Olive and Rosemary Focaccia. Since the dough is made with tapioca and there is cheese added to it, the bread is perfectly crispy on the outside while keeping a chewy texture inside.
If you wanted to use this for sandwiches, I could see it being delicious with Italian meats, vinegar and spices. That being said, it’s packed with flavor on its own and I enjoyed it dipped in a bit of olive oil with a glass of red wine. I will warn you, it is incredibly addictive and it didn’t last 24 hours in our apartment before we finished the whole loaf (there are only 2 of us).
If you are interested in trying out this recipe, I have seen Chēbē products in Whole Food’s or you can order boxes through their website.
I hope you enjoy this recipe as much as I did!
Ingredients (Prep Time: 15 min. TotalTime: 60 min. Serves:8):
1 package Chēbē Focaccia Bread mix
1/2 cup shredded mozzarella
1/2 cup crumbled feta
2 Tbsp. olive oil
1/2 cup pitted kalamata olives, diced
1 Tbsp. fresh rosemary, minced
4 Tbsp. milk
Thinly sliced lemon rounds
A few extra olives
A sprinkle of flaky sea salt and black pepper
Preheat the oven to 375 degrees. Line a baking pan with parchment paper and lightly grease with 1 tsp. of olive oil.
In a medium mixing bowl combine Chebe Focaccia bread mix, mozzarella, feta, eggs, olive oil, kalamata olives, rosemary and milk.
Knead with your hands until everything is well incorporated and the mix is smooth, springy and dough like.
Place dough on baking tray and press out into an oval shape, about 10 inches across at its widest point.
Using your finger or the back of a spoon, poke 10 or 15 dents in the top of the dough.
Brush the top of the focaccia with a bit of olive oil and top with lemon rounds, olives, feta, rosemary, salt and pepper.
Bake for 40 – 45 minutes, let cool slightly and enjoy!