Literally!

I mentioned that two weeks ago we went to Keystone for a family ski trip. Well, its not a ski trip with out some good food at some local eateries. We went into the town of Dillon, Colorado and ate at the “Dam Brewery Restaurant.”

I promise that is the name of the restaurant and its located right in front of a huge dam for the city. It’s also by an outlet mall (just in case you wanted to know). We decided to head over there for happy hour and dinner. The beers we tried were excellent as well as the food. Our table decided that we needed an appetizer that would go well with all the beer we were drinking. We got the Asiago Ale Dip.

You catching on…..

It came with bread and lots of vegetables. This was the perfect appetizer for us and our happy stomachs. I made some changes to the original appetizer but was pleased with my outcome. If you ever venture up to Dillon make sure that you stop by the Brewery and take home a growler.

ENJOY!

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Asiago Ale Dip

Yield: 4 servings

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Ingredients

• 1/3 cup sun dried tomatoes
• 1 jalapeño, deseeded and deveined
• 1/2 cup sour cream
• 1/2 cup sharp cheddar cheese, shredded
• 1 1/2 cups asiago cheese, shredded
• 1/4 cup pale ale beer plus an extra splash

Instructions

Preheat oven to 325 degrees.

Add tomatoes, jalapeño, and sour cream to a food processor and beat until well processed. Remove and place in bowl. Add in the cheeses and beer and stir with a spoon until everything is well mixed. Split the mixture into two oven safe bowls and place on a baking sheet to keep flat. Cook for 30-35 minutes or until cheese is melted. Serve warm.

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