Beer Cheese Dip: Makes about 2 cups of cheese dip. Adapted from The Joy of Cooking
1 cup of good beer
1 tablespoon cornstarch
1 tablespoon water
8 ounces sharp cheddar, grated
3 ounces gruyere, grated or chopped into small pieces
1 ounce cream cheese, broken into pieces
¼ tablespoon Worcestershire sauce
¼ tablespoon Dijon mustard
Heat the beer in a medium saucepan over medium heat. Meanwhile, in a small bowl, whisk together the water and cornstarch. Once the beer is warmed, add the cornstarch mixture and whisk together until thickened, about two minutes.
Add the cheeses about a half of a cup at a time, stirring in a figure-8 pattern with a wooden spoon. Once the cheese has melted, add another half of a cup, until you have added all of the cheese. Add the Worcestershire sauce and mustard, stirring to combine.
Serve the cheese dip hot with an assortment of bread cubes and vegetables. If you have a small crockpot, serve the cheese in that to keep it warm. Otherwise, put the dip in a microwave-safe bowl so you can re-heat as necessary.
Christine Hinrichs is a vegetarian who loves everything related to food. She daydreams about recipes, frequents the local farmers’ markets, and reads cookbooks before bed. Read about her food adventures at ruminationsonfood.blogspot.com.