Dip- Beer Cheese Dip
Source of Recipe
Charelston Post and Courier 1/30/02
Recipe Introduction
- From "The American Century Cookbook: The Most Popular Recipes of the 20th Century," by Jean Anderson (Clarkson Potter/Publishers, 1997).
List of Ingredients
1 pound sharp cheddar cheese, finely shredded, at room temperature
1 pound mild cheddar cheese, finely shredded, at room temperature
3 tablespoons ketchup
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
2 large scallions, trimmed and finely minced (white part only)
1 clove garlic, peeled and minced
1/4 teaspoon hot red pepper sauce
1-1/2 to 2 cups flat beer
Recipe
In an electric mixer at high speed (or a food processor fitted with the metal chopping blade), blend all ingredients except beer until smooth. With motor running, pour in beer in a slow, steady stream until mixture is as thick or thin as you like. Pack into 1-quart container, cover tightly, and refrigerate for two or three days to allow flavors to mellow. Bring to room temperature, then serve as a spread for crackers or a dip for potato chips, corn chips or bite-size pieces of broccoli or cauliflower. Makes about 5-1/2 cups.
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