It’s hot outside.
It’s also hot inside. (2 fans on full blast blowing on me)
As Seattleites, most of us crave these 90 degree days while we’re wrapped up in blankets on our couch watching Netflix. Once they happen, we again remember how most Seattle homes don’t have an air conditioner.
I have one of those homes that happens to also be west facing. Once 4pm hits, my apartment becomes a sauna that is warmer inside than out. My cats haven’t laid anywhere other than the floor while the sun is up, it’s cooler than everything else. If it was comfortable and doing absolutely nothing 24/7 also worked into my schedule, I would be doing it too.
You would think that I would be
conditioned to this weather after spending 18 years of my life in San Diego. I never
have been. Though, I am definitely really great at going back and forth between a hot
day and a sweet air conditioned room, or pool. I want nothing more than
to be in a pool right now.
Probably stretching it by asking for this pool to also have a swim up bar, but that would be ideal. I also want one of those XL foam noodles.
So what do you do when you end up with 2 boxes of frozen pretzels in your freezer? Make a delicious cheesy beer dip apparently. Last week I made Jalapeno Pretzel Dogs, which needed pretzel salt. Multiple grocery trips later, no pretzel salt to be found. Amazon was too long of a wait, so here I am with 2 boxes of frozen pretzels. At least I got my salt. Make this for your friends that love to drink beer, and eat it too. I’ve used pale ales and a hefeweizen, both have proven to be great.
Swiss and Cheddar Beer Dip
1 1/2 cups shredded sharp cheddar cheese
1/2 cups shredded aged swiss cheese
8 oz. cream cheese
1/3 cup light-medium beer
1 teaspoon chipotle chile powder
1/4 teaspoon cracked pepper
1/4 teaspoon cracked sea salt
2 green onions chopped, extra for garnish
Combine cheeses, chile powder, salt and pepper in a medium bowl. Pour beer into a double boiler or fondue pot on medium-high heat. Melt down the cheese mixture and stir until it is smooth, about 5 minutes. Stir in green onions half way through the cheese melting. Serve warm with pretzels or bread.