Snakebite Dip Trio Recipe
Our house beer queso made with local Scotch Ale, Mama’s Guacamole, and your choice red or tomatillo salsa. Served with house fried and seasoned tortilla chips.
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Ingredients
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Beer Queso
Mama’s Guacamole
Salsa
Tortilla Chips
Method
Beer Queso
- 1
Prepare the Base
In a medium saucepan over medium heat, combine the Scotch Ale, milk, and cream cheese. Stir until the cream cheese has melted and the mixture is smooth.
- 2
Add Cheese and Seasonings
Gradually add the shredded cheddar cheese, stirring continuously until melted. Add the diced tomatoes with green chilies, garlic powder, onion powder, salt, black pepper, and jalapeños (if using). Mix well and heat until warmed through.
- 3
Serve
Transfer to a serving bowl and keep warm until ready to serve.
Mama’s Guacamole
- 4
Prepare the Avocados
Cut the ripe avocados in half, remove the pit, and scoop the flesh into a mixing bowl.
- 5
Mix Ingredients
Mash the avocados with a fork until desired consistency is reached. Stir in lime juice, minced garlic, red onion, diced tomato, chopped cilantro, and salt. Mix until well combined.
- 6
Serve
Transfer to a serving dish and keep covered until ready to serve.
Salsa
- 7
Choose Your Salsa
Select either red salsa or tomatillo salsa. Pour into a serving bowl.
Tortilla Chips
- 8
Prepare the Tortillas
Cut the corn tortillas into triangles.
- 9
Fry the Chips
Heat oil in a deep skillet over medium-high heat. Once hot, carefully add the tortilla triangles in batches. Fry until golden brown and crispy, about 2-3 minutes.
- 10
Drain and Season
Remove chips with a slotted spoon and drain on paper towels. Immediately sprinkle with salt while still warm.
