Bacon Beer Cheese Dip
Since the lockdown occurred in March, Michele and I have up’d our cooking game. We have tried many new recipes and spent a lot of time together in the Kitchen. Many of those recipes were inspired by Sam the Cooking Guy who we stumbled upon when everything was closed. Tonight we tried our hand at a Bacon Beer Cheese Dip with chicken and shrimp skewers and a sourdough baguettes.
6-7 pieces of bacon
8 oz. cream cheese
8 oz. Velvetta
2 tsp. Worcestershire sauce
6 oz. beer
2 tsp. Montreal steak seasoning.
Sauté bacon about 3/4 done and drain fat.
Mix in remaining ingredients.
Whisk and simmer until desired thickness.
Skewer chicken and shrimp with a dash of salt and pepper and avocado oil. Drizzle bread with oil.
Cook flattop for just a few minutes.
A new Christmas Eve tradition at Forto’s Fort!