As a native Minnesotan, I’d like to use this blog post to give a shout-out to one of my favorite Wisconsin food discoveries thus far — beer dip. If you’ve never had the pleasure of enjoying this little piece of Midwestern culture, I suggest you read on. I’m not exaggerating when I say it will be one of the most delicious things you have ever tasted.
Eaten primarily with pretzels, beer dip is composed of sour cream, cream cheese, and that magic ingredient … nope, not beer. Many people put a splash of beer in their beer dip (duh), but a little-known secret I’ve found is it’s actually a little better – thicker, more decadent – without it. Read on to the recipe below to find out the secret ingredient. 

The Super Bowl may be over, but I’m sure there’s a great excuse to make this crowd-pleaser just over the horizon (Abraham Lincoln’s Birthday, anyone”). If you have no shame — great! You can make it and eat it right now (just like I may or may not be about to do):



Beer Dip

8 oz. cream cheese at room temperature
16 oz. sour cream
1 packet dry Ranch dressing mix (NOT Ranch dressing dip mix)
1 handful shredded cheddar cheese
and THE MAGIC INGREDIENT 1 diced green bell pepper and 1 diced red bell pepper.

Place the cream cheese and sour cream in a medium-sized bowl and stir with a spoon until smooth (it’s okay if it’s slightly chunky). Add the Ranch dressing mix and stir until well-incorporated. Add the cheddar cheese and stir until well incorporated. If serving immediately, stir in the red and green bell peppers. If not serving immediately, leave the red and green bell peppers to the side and stir in just before serving.

I love Wisconsin.