By: Jordan McMillan, Digital Marketing Published:
Beer, Bacon & Cheese...its hard to think of three better things to indulge in. But when you put them all together, well, let's just say we promise that not only will your house smell delicious, but your friends will love you (not that they don't already, but you just made beery bacon cheese dip for god's sake!). This recipe is simple and the result is mouthwatering-ly good, so take 5 and give it a shot!
Beer Bacon Cheese Dip
Serves 6-10 people
- 16 oz cream cheese
- 1/2 cup sour cream
- 5 oz shredded mozzarella (about 1 2/3 cups)
- 2 oz shredded cheddar
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/2 tsp chili powder
- 1 tsp garlic powder
- 2 tbs cornstarch
- 3/4 cup Take 5 Session IPA
- 8 slices bacon, cooked and chopped
- Preheat oven to 350.
- Add the cream cheese, sour cream, mozzarella, cheddar, smoked paprika, salt, chili powder, garlic powder, cornstarch and beer to a food processor. Process on high until smooth and well combined, about 5 minutes.
- Stir in most of the copped bacon, reserving about 2 tablespoons.
- Pour the dip into an oven safe bowl top with reserved bacon.
- Bake at 350 until warmed through, about 15-20 minutes.
- Serve warm.
By: Stoked Wood Fired Pizza Co. Published:
When we asked Stoked Wood Fired Pizza Co. Co-founders Scott Riebling and Toirm Miller, why cooking was their Take 5, the answer was simple: food brings people together. They weren’t willing to fork over their dough recipe (we tried!) but they did share with us their beer braised pulled pork. They serve this mouthwatering pork on a pizza with fire roasted jalapeños and their house made BBQ sauce (recipe also below!). Taking 5 for cooking, Stoked style, is now in your wheelhouse. Because no good story every started with, “so I was eating salad…”
Take 5 Braised Pulled Pork
Makes 8-10 servings (depending on what you are making and who you are feeding!)
- 5 pound Boston Butt (bone in)
- 2 tablespoons salt
- 2 tablespoons fresh cracked black pepper
- 2 tablespoons chili powder
- 2 tablespoons garlic powder
- 2 teaspoons ground mustard seed
- 1 teaspoon coriander
- 1 bottle of Harpoon Take 5
- 4 cloves chopped garlic
- 2/3 of a cup of ketchup
- 4 tablespoons whole grain Dijon mustard
- 3 tablespoons Worcestershire sauce
- 1/2 cup brown sugar
- Combine dry ingredients and rub over pork butt. Wrap in plastic and refrigerate overnight.
- Preheat oven to 500. Unwrap pork and place in a roasting pan. Cook around 40 minutes until browned. Remove pork from oven and lower to 325. Pour the beer over the pork and rub the pork with the garlic. Wrap the pork in foil and poke a few holes in the top of foil.
- Cook for 3 hours or until the meat is easily pulled away from the bone.
- Remove the butt from the pan and pour juices into a sauce pan.
- For the sauce, add all of the ingredients together. Bring sauce to a simmer and reduce by half.
- While the sauce is simmering pull apart the pork. Pour finished sauce over pulled pork and mix thoroughly.