Beer and Cheese Dip
A surprisingly intriguing cheesy dip with just a hint of beer—a hit at tailgate parties and so cute served with pretzels!

1 (8-ounce) block cream cheese, softened
1 (8-ounce) block extra-sharp cheddar cheese, grated
3/4 cup beer, divided
1 1/2 teaspoons dry mustard
1 teaspoon Worcestershire sauce
1 garlic clove, chopped
1/4 teaspoon cayenne pepper
1/8 teaspoon salt

Cut cream cheese into chunks and place in a food processor. Add 1/2 cup of beer. Pulse until smooth. Gradually add small amounts of grated cheddar, pulsing until combined. Add remaining beer and all other ingredients and blend well. Chill until ready to serve. Serve with pretzels.
Yields: 2 1/2 to 3 cups

Chipotle Pimento Cheese
Those who truly adore pimento cheese would never have just one recipe—the variations are endless! Here, chipotle peppers in adobo sauce add extra smokiness to pimento cheese with bacon.

1 pound extra-sharp cheddar, shredded
1/4 cup roasted red bell peppers, diced or 1 (4-ounce) jar pimentos, drained
4 green onions, thinly sliced
4 slices bacon, cooked and diced
3 chipotle peppers in adobo sauce, seeded and minced
2 tablespoons adobo sauce
3 tablespoons mayonnaise
Juice of 1/2 lemon
1/4 teaspoon salt
Freshly ground black pepper to taste
Combine all ingredients in a large bowl and mix well. Cover and refrigerate until ready to serve. Serve with crackers or celery sticks.
Yields: 3 1/2 cups

Edamame Guacamole
Not everyone loves edamame hummus, so I created this hybrid guacamole without tahini. My sister had a fit over it!

1 1/2 cups shelled edamame
2 avocados, seeded
1 1/2 tablespoons lime juice
2 garlic cloves
1 teaspoon salt
1/4 teaspoon hot sauce
2 green onions, coarsely chopped
2 tablespoons finely chopped red onion
1/2 cup fresh chopped cilantro
1 1/2 tablespoons extra-virgin olive oil

Cook edamame in boiling salted water for 5 minutes. Combine edamame, avocado, lime juice, garlic, salt, green onions and cilantro in a food processor and pulse. Slowly add the olive oil. Keep pulsing until well combined. Avocado should be fairly smooth, but edamame still slightly chunky. Serve with tortilla chips or pita chips, or with raw vegetables for crudité.
Yields: 2 cups