You know what makes an amazing dip?The ones that leave you scraping the bottom of the bowl. This classic is amped up with local craft brews and the perfect spin on a timeless recipe. You’re going to want to try Dogfish Head Spinach Artichoke Beer Cheese Dip.

Somewhere between the potato fields of Idaho, and the cornfields of Iowa, I find myself craving the comfort and joy of home.

I keep telling myself balance will come. I am in a hotel room in Davenport, Iowa after an evening out and a little basement bowling and ghost stories between girlfriends wondering just when that will be. I have set the alarm for 6 with ambitions of a run. It’s looking doubtful as the clink of time waxes on and I am telling myself I can answer just one more email. It is fall, my favorite season for biking and running, and this year I am doing less of that than ever, with a travel schedule that has had me bouncing around fulfilling other amazing dreams. But the crisp breeze to the air has me craving home, routine, and balance. It also has me missing great conversations with friends over piles of nachos and wings. All leading to a late night re-creation of a classic favorite…

The local godfather of craft brews, Dogfish Head, has a brew pub in our little beach town of Rehoboth. If you are a fan of craft beer, you have heard of the infamous Dogfish Head brewery, but the local company has branched out into a few other offsite restaurants worth checking out as well. The brewpub turns out classic meals for hundreds daily, always packed, with a great vibe and work environment of a guy who really gives back t his community. Often when I am down at the beach visiting friends, we find ourselves saddling up to a table and sharing a ‘Dog pile’ and some drinks.

The ‘Dog pile’, a large helping of gooey cheese dip with artichokes and spinach over toasted pita is such a fun way to serve a classic. Not in a bowl or jar, but more a nacho style. Which is exactly what I created at home. The DogFish version is creamier than my ‘copycat’ Dogfish Head Spinach Artichoke Beer Cheese Dip but I can admit that I inhaled this just as quickly making a meal of it without anything else needed.

Comfort food at home. I’ll start searching for that balance a little later.

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Yield: 1 appetizer

Dogfish Head Spinach Artichoke Beer Cheese Dip

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Prep Time 15 minutes

Cook Time 5 minutes

Total Time 20 minutes

Ingredients

• 2 tbs butter
• 1/4 onion
• 2 garlic cloves
• 4 oz cream cheese
• 1/2 cup mayo
• 1/2 cup sour cream
• 1/2 Dogfish 60 Minute IPA
• 1 tbs Worcestershire sauce
• dash of lemon juice
• 3 oz butterkase
• salt and pepper
• red pepper flakes
• 1 can artichoke hearts, drained and rinsed
• 1 to 2 hefty cups fresh spinach, chopped
• 8 to 10 pita
• 2 oz mozarella
• Chopped tomato and freshly minced parsley

Instructions

1. Melt the butter in a large sauce pan and saute the onions until soft, 5 to 7 minutes. Stir in the garlic and cook for 30 seconds.
2. Stir in the cream cheese, mayo and sour cream. Stir until cheese has started to melt. Add the beer and Worcestershire sauce and lower heat to medium-low. Stir until melted and smooth. Add the dash of lemon juice.
3. Dice the butterkase and add, mixing until melted. Season with salt and pepper and a dash of red pepper flakes if desired.
4. Fold in the spinach and artichoke
5. Meanwhile, toast the pita in a preheated oven or conventional oven. Slice into triangles.
6. Arrange the toasted pita on an oven safe platter and spoon the dip over top. Sprinkle with mozzarella and place under the broiler just to set and brown a bit.
7. Garnish with fresh diced tomato and parsley. Serve nacho style and enjoy.

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