Warm Cheddar and Stout Dip
A good beer isn't only the perfect liquid accompaniment for warm snacky finger-food; it also adds a rich, malty note to a tasty cheese dip that we serve with pretzel pigs in blankets, nachos, chips, or almost any salty dipper!
Ingredients
- 3 cups 12 oz./ 375 g grated extra sharp cheddar cheese (yellow)
- 1 1/2 tablespoons cornstarch
- 6 ounces stout beer
- 5 ounces evaporated milk
- 1 teaspoon dry English mustard like Colman's
- 1/2 teaspoon garlic powder
- 1/2 teaspoon turmeric
- 2 teaspoons Worcestershire sauce
- 2 oz cream cheese room temperature
- 1 to 3 teaspoons sriracha or other hot sauce to taste (we used 1)
- Kosher salt to taste
Instructions
- In a medium bowl, toss cheese with cornstarch until coated and set aside.
- In a medium, heavy bottomed saucepan set over medium heat, stir together beer, milk, dry mustard, garlic powder, turmeric, and Worcestershire sauce until simmering.
- Lower heat to low and add cheddar cheese, and cream cheese, stirring until completely melted, bubbling slightly, and thickened. Stir in sriracha and season with salt to taste; serve immediately.
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