Stephen’s Arugula-Dandelion Dip

Pulse the following in a food processor until finely chopped:

4 oz. Arugula, washed & picked to remove woody stems

3.5oz Italian Dandelion

1 head Spring Garlic, roots and stem removed

1-2 Tablespoons Apple Cider Vinegar, as needed

1-2 Tablespoons Extra Virgin Olive Oil, as needed

Meanwhile, beat until smooth:

16 oz. Philadelphia Cream Cheese

4 Tablespoons Mayonnaise

1-3 teaspoons Worcestershire Sauce

Beat the chopped greens into the cream cheese mixture.

Chop 8 oz. extra sharp cheddar cheese into manageable pieces in a food processor until cottage cheese curd-sized.

Add greens-cream cheese mixture to food processor and combine with the chopped cheddar cheese.

Add 2-4 oz. IPA Beer (Enjoy the rest).

Add salt to taste and blend one more time.

Serve with salty pretzels or crackers.

This would also be good as a veggie dip or a sandwich spread.