Pepperjack Beer Battered Mushrooms

Pepperjack Beer Battered Mushrooms 

Ingredients:

oil for frying

15 - 20 small button mushrooms, cleaned and stems removed

3 - 4 ounces of pepperjack cheese, diced into small cubes (

1 cup beer batter

kosher salt

Beer Batter

1 3/4 cup all purpose flour

1 teaspoon kosher salt

1/2 teaspoon fresh cracked pepper

1/2 teaspoon garlic powder

1/4 teaspoon cayenne pepper

12 fluid ounces beer


Directions:

Prepare the beer batter. In a bowl whisk together flour, salt, pepper, garlic powder, and cayenne pepper. Slowly whisk in the beer.

Heat 2 inches of oil in a large pan over medium-high heat until it reaches 375 degrees.

Place 1 cube of diced cheese into the center of each mushroom. Dip the mushrooms into the beer batter.

Gently place the battered mushrooms into the hot oil. Fry 3 -4 minutes or until golden brown. Use a slotted spoon to transfer to a paper towel lined plate. Sprinkle with kosher salt

Bacon Cheese Dip

Bacon Cheese Dip 

Ingredients:

6 slices bacon, cut into 1 inch pieces

8 ounces cream cheese, softened

1 cup finely shredded cheddar cheese

1 teaspoon Worcestershire

1/2 teaspoon horseradish

1 tablespoon mayonnaise

1/3 cup sour cream

2 green onions, diced


Directions:

Cook bacon in a skillet over medium heat until browned.

Transfer to a paper towel lined plate and set aside.

Place cream cheese, cheddar cheese, Worcestershire, horseradish, mayonnaise and sour cream in a food processor. Process until smooth, about 30 seconds.

Transfer mixture to a bowl, stir in green onions and reserved bacon pieces. Cover and refrigerate for an hour to let flavors mingle.