I mentioned making beer cheese dip for a Superbowl party a few weeks ago and Kellie asked for the recipe. Ask and ye shall receive, readers! albeit on a delayed schedule... Alex made this dip from scratch. It follows the typical fondue method: dust grated cheese with flour and mustard, warm a liquid with spices, and gently stir the cheese into the liquid. Pour into a fondue pot or very warm dish.

We served the dip for the Superbowl in a warm dish with homemade soft pretzels and vegetable crudités. The leftovers rewarmed easily a few days later for a snack with pumpernickel toast sticks.

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Alex's Beer Cheese Fondue Dip

15 minutes preparation time, 8-12 servings

1/2 pound grated sharp or medium cheddar 1/4 pound cubed velveeta or grated mild cheddar 1/2 teaspoon ground black pepper 2 tablespoon flour 1 teaspoon mustard powder or 2 tsp wet mustard 1 teaspoon worchestershire sauce 1 bottle beer - a few chugs (10 ounces), make it a beer you like as the flavor will be reflected in the final product salt to taste (don't overdo as cheese is salted)

1. Toss grated cheddar(s) with flour, pepper and mustard if dry. 2. Heat beer in a heavy bottomed pot on stove to a simmer. Turn heat to low. 3. Mix handfuls of cheddar into beer while continuously gently stirring with a spoon. 4. When cheddar has incorporated, add Worcestershire sauce and mustard (if wet). 5. Add velveeta chunks a few at a time and stir to incorporate, if using. 6. Add salt to taste but be careful not to over season.

Notes - Cheese amounts can be adjusted to make the sauce thicker or thinner as desired. Pepper, mustard, and Worcestershire can be adjusted or omitted to taste. Be sure to stir continuously but gently on low heat or the sauce may break. [/print_this] Added to Hearth and Soul Volume 36