Pizza night is an American tradition. Friday nights we gather around a pie, drink beer, rehash our weeks, and make plans for the freedom of the weekend.
Pizza night is an excuse to try a new pizza recipe, get delivery from that new place around the corner, or just go back to the old familiar favorite pizza we’ve loved for years. It’s a satisfying reward for making it though the week, and a cold beer just caps off the celebration. Something about the carbonation and bite of a good beer just pairs so well with a greasy, cheesy, Friday night pizza.
Those flavors also go well together when you cram them all into a cheese dip that’s so good you might be tempted to eat all by yourself. And just because there’s beer in the dip doesn’t mean you shouldn’t also drink one while you shove this into your face.
Beer Cheese Pizza Dip
- ¼ cup sour cream
- ½ cup IPA or Pale Ale beer
- 2½ cups mozzarella, Shredded
- 1 cup Parmesan cheese, shredded
- 2 Tbsp cornstarch
- ¼ tsp fennel seeds
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 cup ricotta cheese
- 1 cup marinara
- 2 wt oz pepperoni slices
Preheat oven to 350.
In a food processor or blender add the sour cream, beer, 1 ½ cups mozzarella, 1 cup parmesan, corn starch, fennel seeds, garlic powder, and onion powder. Process until smooth, about 3 minutes.
Pour the beer cheese into the bottom of an 8X8 baking pan.
Top with ricotta in an even layer, then the marinara sauce, then sprinkle with the remaining 1 cup mozzarella cheese and top with pepperoni slices.
Bake at 350 until cheese is melted, 25-30 minutes.
Serves 4-6 .