THIS RECIPE NOW LIVES AT MY SUBSTACK NEWSLETTER (and it’s been updated, isn’t that fab?).
Here’s what’s already on the menu for Super Bowl Sunday: Pittsburgh Chili (made with beef) and Cauliflower Tots (both recipes are in the first Eat Happy cookbook).
I’m adding this Whiskey Cheese as the starter because it’s delicious, warm comfort food with a whiskey nuance that makes you feel for a hot second that you’re eating something fancy-ish at a pub in Ireland. I like to serve these with cut veggies or the Rosemary Thyme Pita Chips from Eat Happy Too. Use whatever whiskey you’d like (but save the Red Breast for drinking).
***Note: Don’t think for one moment that this Whiskey Cheese is not a homemade low carb, NSNG, keto version of Jax & Brittney’s prophesied MaMaw’s Beer Cheese because it very much is. I’ll tackle a low carb Pumptini one day, if you ask me nicely…
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I get it now! I am binging Vanderpump rules and I’m at the beer cheese episode! I made this for the Super Bowl, so yummy!!
My favorite line from that episode is Jax saying resolutely, “well, Britney and I are business owners now,” after having done absolutely ZERO ACTION to start said business. Now you know why I’m obsessed with this show!
XOXO
Anna
This recipe is so good, I wish I could share it with the kids without them asking what’s in it. I’d try making a batch without the jalapeño or whiskey in it but what’s the point? Its to good to leave those out.
Anna do you think you’ll could come up with a kid friendly dip without them asking what’s in it? I looked at the spinach and artichoke recipe but can’t get myself to buy water chestnuts.
Thanks a bunch
Rachel