There are a few ingredients that I have to restrain myself from adding to everything I make. On that list are the following: Sriracha, bacon, goat cheese and roasted garlic.
As you can clearly discern, beer is not in that line-up. Because I never try to hold back the urge to add beer.
Two of those four ingredients did manage to coerce their way into this dip, bulldozing my yearning for variety with their seductive culinary appeal. Roasted garlic is an amazing substance. Once you start to roast your own, and realize that with less than a dollar and 5 minutes of active time you can created the most addictive and flavorful ingredient with your own hands, you may come to understand why I was powerless to resist.
On a side note, I served this dip at a party and was all at once horrified and flattered to find a guy I barely know licking the bowl. I’ll take that as a good sign, and a validation for submitting to the powers of roasted garlic.
For this recipe I used Saison du BUFF, a joint effort from Stone, Dogfish Head and Victory breweries. A Holy Trinity of Craft Beer splendor that produced a Sasison Messiah to lead us into the new world of craft beer glory. It is out now, try and get your hands on a bottle, while you can.
If you can’t get your hands on the Saison du BUFF, I’ve also really loved this with an IPA.