Beer & Cheddar Dip
- 1 cup (8 ounces) evaporated milk
- 2 eggs
- 1 teaspoon Dijon mustard
- 1/2 teaspoon Worcestershire sauce
- 10 ounces extra-sharp cheddar cheese, shredded
- 1 cup amber beer
- 2 tablespoon cornstarch mixed with 2 tablespoons water
- Kosher salt and freshly ground black pepper, to taste
- Bacon crumbles and green onions, for garnish (optional)
- Pretzels, pretzel bread, or crudités, for serving
- Produce
- Bacon crumbles and green onions (1)
- Condiments
- Dijon mustard (1 teaspoon)
- Worcestershire sauce (1/2 teaspoon)
- Cooking & Baking
- Cornstarch mixed with (2 tablespoon)
- Kosher salt and freshly ground black pepper (1)
- Snacks
- Pretzels (1)
- Drinks
- Evaporated milk (1 cup)
- Dairy
- Cheddar cheese, sharp (10 ounces)
- Refrigerated
- Eggs (2)
- Beer, Wine & Liquor
- Amber beer (1 cup)
Preparation
Read recipe preparation on thekitchn.com
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Recipe Stats
Published January 30, 2012 (1 year ago).
270 people saved this recipe.
