I have my second grade teacher, Mrs. Hamilton, to thank for this recipe. I loved to hang out with Mrs. Hamilton at the end of the school day before my bus arrived and this is when I learned she loved Cheetos! At the end of many days, my teacher would pull out a bag of these puffy treats from her bottom desk drawer and share a few with me and the other “late bus” kids. Because of Mrs. Hamilton's love of the cheesy taste of Cheetos, it makes complete sense as to why she is responsible for introducing this cheesy dip to me years later when I ended up teaching with her at my former elementary school, Crystal Lawns. Each month a potluck was held in the teachers’ lounge and this was her go-to dish. This is one of those recipes I have committed to memory. It too, is my go to when asked to bring something to a get-together. If you love cheese, chances are you will love this dip! Here it is…
2 (8 ounce) packages cream cheese, room temperature
1 (1 ounce) package ranch dressing mix
2 scallions finely chopped (include some green)
2 cups sharp shredded cheddar cheese
½ to 1 Cup beer
Using a hand mixer, blend the cream cheese and ranch dressing mix until smooth. Add the chopped scallions and cheese – use the mixer to blend. Add beer starting with ½ cup and blend. If dip is too thick, add a bit more beer and mix being careful not to add to much as it will make the dip soupy. Chill several hours before serving.
Serve with pretzels. I like to use the “old style” large pretzels, but any pretzel will work!