Recipe courtesy of Nealey Dozier

Cheddar and Ale Dip

This recipe is an almost exact replica of a delicious cheesy beer dip available at my local watering hole. I have ruined my dinner on this gluttonous appetizer more times than I can count. When it's in front of me, I have zero control over myself-it is beyond good. Notes: Use an amber lager such as Killian's Irish Red if possible; I've made this with other beers and it isn't nearly as fabulous. Seek out excellent quality pretzel bread for dunking, either from a bakery or your grocer's freezer. Keep the dip warm in a crockpot or over a sterno flame while serving, stirring regularly, to keep smooth.
  • Level: Easy
  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
  • Yield: 2 cups
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Ingredients

1 (16 ounce) package processed cheese spread, cubed

1 bunch chopped scallions, tops reserved

3/4 cup good-quality beer, such as Killian's Irish Red

1 tablespoon Dijon mustard

4 ounces extra-sharp white Cheddar, grated

2 tablespoons cornstarch

Kosher salt and ground black pepper

Kosher salt and ground black pepper 

Milk for thinning (optional)

Toasted pretzel bread, for serving

Directions

  1. Heat the processed cheese spread in a heavy saucepan over moderate heat until melted and smooth, stirring frequently to prevent scalding. Reduce heat to low to medium-low. Stir in the scallions, beer and mustard and let come to a gentle simmer. Toss the grated Cheddar with the cornstarch. Slowly whisk in the Cheddar a handful at a time, whisking until each batch is combined before adding more. Season with salt and pepper. Stir in milk, a little at time, to thin if necessary (I prefer mine quite thick). Keep warm in a crockpot or over a sterno, stirring occasionally, in order for dip to remain smooth. Serve immediately with toasted pretzel bread.

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