ST. LOUIS — Cheesy Beer Dip

4 ounces cream cheese

1 C. Sharp cheddar cheese, shredded

1 C. Shredded mozzarella

1/2 C. Lager or amber beer

1/2 tsp. Dijon mustard

1/2 tsp. Garlic powder

1. Melt cream cheese in saucepan over medium heat.

2. Stir in shredded cheeses and all other remaining ingredients.

3. Heat until melted, about 5 minutes, stirring occasionally.

4. Pour into a bowl. Serve with soft pretzels.

Game Day Skillet Nachos 

1 14 ounce bag of tortilla chips

1 bag of Mexican shredded cheese (about 2 cups)

1/2 C sliced jalapeños (from jar)

1 can of sliced black olives (2.25 ounce can)

1 C. Of cheesy beer sauce (or any queso sauce)

1. Preheat oven to 400 degrees. 

2. Put chips into a cast iron skillet. 

3. Cover with shredded cheese. 

4. Then drizzle over cheese sauce. 

5. Sprinkle on jalapeños and olives. 

6. Bake until shredded cheese is melted, about 10 minutes. 

7. Then top with sour cream or any other desired toppings. 

- use any meat you’d like, if desired, like shredded pork or ground beef.

Slow Cooker Coca Cola BBQ Hotdogs

1 C. Coca Cola

1 C. Ketchup

2 tablespoons Worcestershire sauce

3/4 tsp. Liquid smoke

1/2 tsp. Garlic powder

1 tsp. Hot sauce or sriracha

1/4 tsp. ground black pepper

2 packages sliced seasonal Cardinals hotdogs OR lil smokies - the Cardinals hotdogs are available at Dierbergs & Schnucks during baseball season only.

Pretzel sticks for serving.

1. In a slow cooker, whisk up all ingredients except hot dogs.

2. Then once smooth, add in sliced hot dogs or lil smokies.

3. Slow cook for 2-3 hours on low OR do high for 1-2 hours.