Cheese and beer? Yeah, you can count us in. Use a cast iron skillet to give a rustic feel to this rich appetizer.
Servings and Ingredients
|1 (8 oz) package Hy-Vee cream cheese, softened|
|½ (12 oz) bottle (2/3 cup) wheat ale beer|
|5 c. finely shredded Hy-Vee sharp Cheddar cheese (20 oz)|
|1 ½ c. corn, thawed if frozen|
|1 medium red bell pepper, seeded and chopped; reserve some for garnish|
|⅓ c. sliced green onions; reserve some for garnish|
|Toasted Baguette Slices|
|1 (10 oz) loaf Hy-Vee bakery baguette, cut into 1/4-inch slices|
|¼ c. Hy-Vee Select olive oil|
Things To Grab
- Cast-iron skillet
- Medium mixing bowl
- Electric mixer
- Baking sheet
- Preheat oven to 350 degrees. Grease a cast-iron skillet large enough to hold 3 cups; set aside.
- Place cream cheese in a medium mixing bowl; beat with an electric mixer on medium-high for 30 seconds. Beat in beer until smooth and creamy. Stir in cheese, corn, pepper and green onions. Transfer to prepared skillet.
Bake, uncovered, for 30 minutes or until heated through. Let stand while toasting baguette slices. If desired, garnish with reserved red pepper and green onions. Serve with Toasted Baguette Slices.
Prepare Toasted Baguette Slices: Arrange slices on a baking sheet; brush with 1 olive oil. Toast in a 350 degree oven for 10 minutes.
Amounts Per Serving
- Total Fat: 16g
- Cholesterol: 40mg
- Sodium: 290mg
- Total Carbohydrates: 12g
- Protein: 9g