50+ Lifestyles

Ranch Beer Cheese Dip

Ingredients:

• 2 cups shredded Cheddar cheese
• 2 pkgs (8-oz) cream cheese
• 1 packet Hidden Valley Ranch Dip Mix
• 3/4 cup beer
• Chopped green onions, to garnish
• Pretzels, to drip

Directions:

1. Combine cheddar cheese, cream cheese, and dip mix in a medium bowl. Gradually stir in beer until mixture is thick, creamy, and fully combined.
2. Garnish with green onions.
3. Serve with prezels.

Root Beer Float Pie

Ingredients:

Crust

• 12 whole graham cracker sheets
• 2 Tbsp. granulated sugar
• 6 Tbsp. melted salted butter

Filling

• 2 c heavy cream
• 2/3 c powdered sugar
• 1 c cold root beer
• 1/4 c whole milk
• 1 (3.4 oz) box instant vanilla pudding mix
• 2 tsp root beer extract

Directions:

1. For the crust: Preheat the oven to 350° F.
2. In a food processor, combine the graham crackers and granulated sugar. Pulse until fine crumbs form. Pour in the melted butter and pulse until the crumbs are well coated and stick together when pinched. Press the mixture into the bottom and up the sides of a 9-inch pie plate.
3. Bake until just set, about 10 minutes. Let cool, about 1 hour.
4. For the filling: In the bowl of a stand mixer fitted with the whisk attachment: Combine the heavy cream and powdered sugar and whip on medium-high speed until firm peaks form, 2 to 3 minutes.
5. Meanwhile, in a large bowl, whisk together the root beer, milk, pudding mi, and root beer extract until thick, about 2 minutes. Using a rubber spatula, gently fold 2 cups of the whipped cream into the root beer mixture until almost completely blended. Pour the filling over the cooled crust and smooth out with a rubber spatula. Top the pie with the remaining whipped cream.
6. Chill for at least 2 hours and up to 6 hours before serving.

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