Cheddar and Bear Dip
- Ready In:
- 20mins
- Ingredients:
- 10
- Serves:
-
10
ingredients
- 1 (12 ounce) can beer (see note)
- 2 teaspoons sweet paprika or 2 teaspoons smoked paprika
- 1 tablespoon prepared English mustard
- 1⁄2 teaspoon ground red pepper
- 4 cups sharp cheddar cheese, coarsely grated
- 1 tablespoon cold water
- 1 tablespoon cornstarch
- 1⁄2 teaspoon salt (to taste)
- fresh ground pepper, to taste
- blue corn tortilla chips
directions
- Combine the beer, paprika, mustard and ground red pepper in a heavy, 2-qt. saucepan; stir well. Heat to a simmer over medium heat.
- Add the cheese, 1/2 cup at a time, whisking constantly in a figure-eight pattern; add the next batch of cheese only after the previous cheese has melted.
- Meanwhile, stir the water and cornstarch in a small bowl until cornstarch has dissolved; add to pan of cheese.
- Heat to a simmer, stirring constantly. Cook, stirring, until fondue has thickened, about 1-2 minutes. Add salt and pepper to taste.
- Transfer to a fondue pot or any pan with a heat source and serve with chips.
- (note) The original recipes calls for a lager-type beer so most American beers qualify and use your favorite beer. DON'T use light beer because it won't stand up to the cheese and spices.
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RECIPE SUBMITTED BY
Hey Jude
Winter, Wisconsin