We celebrated Walt’s 28th birthday this past Saturday with a full on Georgia-style barbecue. The theme was “Southern Baptist potluck,” meaning too much of some very good things. I delegated out side dishes and appetizers, in addition to my own, while Walt was in charge of the famous Thompson barbecue (smoked 13 hours with the secret family sauce). Oh yeah, I made cookie cake. Twice. Don’t even ask.
Needless to say, drinks were imbibed, food was devoured, and fun was had by all. My one complaint? Georgia is freaking hot, ya’ll. I’ve unadapted. It’s going to be one long, sticky summer…
Here’s the menu in case you are interested. Martha’s beer cheese was the first to go!
Appetizers
Deviled Eggs
Beer Cheese Spread
Mrs. T’s Fancy Brie
Mains
Pulled-pork Sliders with Carolina Red Sauce
Baked Beans
Potato Salad
Marinated Tomatoes
Cole Slaw
Dessert
Homemade Cookie Cake
MARTHA BELL’S BEER CHEESE SPREAD
Source: Martha Bell
2 (4 ounce) blocks of cream cheese, at room temperature
2 cups sharp cheddar cheese, shredded
1 (1 ounce) packet ranch dressing mix
1/3 cup beer (your choice ~ I used Miller High Life)
Splash of worcestershire sauce
Mix all the ingredients together (I used my stand mixer) and refrigerate until ready to serve. Serve with pretzels and crudité.
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{ 4 comments… read them below or add one }
Oh my gosh I am so hungry now…
Seriously hungry…beer cheese?! I am SO making that. No humidity in Venice only clouds and rain.
Never heard of beer cheese–does the beer taste come out at all? Sure looks yummy!
I’ve made this recipe quite a few times and love the bavarian pretzels with it. Love this dip.