Beer Dip Stuffed Mushrooms |Cooking With Amanda

It's always flattering when appetizers disappear before the main course is ready to serve, isn't it? Nods and moans of approval usually mean your guests think the meal is off to a good start. Beer dip is always a big hit (maybe it's the bacon?) and I absolutely cannot have any leftovers unless I double the batch and hide some in the fridge.

My mom knows how habit-forming this can be, and I'm totally with her on this. Most dips aren't worth getting excited over in my opinion but once you try this, you'll be thanking me. Right, Mom?

Cream cheese and shredded cheddar are so perfect with the beer, and bacon with the onions give it a savory kick. I never specifically crave beer dip, but it's often requested and then I remember how much of a savory treat it is.

This dip is spreadable and can be dropped by spoonfuls so why not take this dip and put it in a mushroom? This combines two of my most favorite appetizers into one.
I love how stuffed mushrooms are easy finger foods. My favorite recipe for stuffed mushrooms also uses cream cheese, and while I love my stuffed mushroom recipe, beer dip is perfection when stuffed in a mushroom. If I could make some and email them to you I would.

This beer dip recipe makes enough for about 60 mushrooms, so if that's too much you can simply cut the recipe in half or stuff as many mushrooms as you'd like and use the rest as dip. It's also really good as a sandwich spread. Maybe it would also be a great burger spread too?

I've made the dip a day in advance and also completely stuffed the mushrooms the night before serving them so they can be made ahead if you want.

What is an appetizer you absolutely cannot resist?

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Beer Dip Stuffed Mushrooms Recipe

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Ingredients

2 8 ounce packages cream cheese
4 3/10 ounces real bacon pieces, use 1 jar or cook your own
2 cups shredded cheese, use your favorite
1/2 medium onion, chopped
1 1 oz packet ranch dressing mix
3/4 cup your favorite beer
60 mushrooms, raw and whole
olive oil

Directions

In a large bowl combine the cream cheese, bacon pieces, cheese, onion, ranch mix and beer.
You can do this in a stand mixer or by hand, either way.
Mix until the ingredients are evenly incorporated.
The dip should be spreadable and easy to drop by the spoonful with the help of a finger.
Set the dip aside or refrigerate.
Preheat a large pan on medium high heat with olive oil.
Remove the stems from the mushrooms.
Cook for 2-3 minutes each side until slightly softened but still tender, adding more oil when necessary.
Set the mushrooms on a plate lined with a paper towel until all the caps are cooked.
Let them rest until cooled for a few minutes.
Spoon beer dip into each of the caps.
Serve and enjoy!

Notes

For fewer stuffed mushrooms cut recipe in half or stuff as many mushrooms as you would like and serve the rest of the beer dip as just dip. You won't regret this!
Cook time varies depending on how many mushrooms you are able to cook at once.