Recipe courtesy of John Walch
We got a wild craving for some savory comfort food and whipped up this delicious nacho dip using Batsquatch IPA. Don’t limit yourself to just nachos, this dip also works with crudités and croutons or anything else you want to dip in.
Ingredients:
12oz can Batsquatch IPA
1 cup onion, diced
1/2 red bell pepper, diced
1/2 green bell pepper, diced
8 oz block of cream cheese, cubed
4 tablespoons butter
4 cups pepper jack cheese, shredded
1 teaspoon of garlic powder
1 teaspoon of onion powder
1 teaspoon of white pepper
Pinch of salt
Tortilla chips
1 Jalapeño, sliced
1 Green onion, sliced
Recipe:
Add butter to a 2 quart pot and melt over medium heat. Add onion and sweat until semi-translucent; add bell peppers and cook, stirring frequently until the onion is translucent and peppers have softened, about 4-5 minutes. Add Batsquatch IPA, raise heat and bring to a boil. Lower heat, add cream cheese and whisk until smooth. Gradually add pepper jack cheese, whisking constantly. Add garlic powder, onion powder, white pepper and a pinch of salt. Taste, adjust seasonings, garnish with jalapeño and onion and serve warm over tortilla chips. Pair with Batsquatch IPA and enjoy!
