Claire works for a brewery, so I have become, by default, far more informed about beer than I ever dreamed. She whips up all sorts of concoctions with it, too. This is her Beer Cheese, which is totally addictive.
CLAIRE'S BEER CHEESE
1 pound extra sharp cheddar - the sharper, the better - cubed
1 clove of garlic
1/4 tsp. cayenne
1/4 tsp. dry mustard
1 tsp. onion powder
1 tsp. garlic powder
4 ounces of lager -- Devil's Backbone Vienna Lager or Devils Backbone Gold Leaf Lager, preferably (we're biased)
In the bowl of a food processor, pulse the cheese a bit, and add half the beer. Add the spices, then add the rest of the beer and continue pulsing the mixture until it is smooth. Refrigerate an hour or so to allow the flavors to marry. Serve with pretzels (we make soft pretzels or use buttery pretzel sticks or mini pretzels), or crispy raw veggies, like celery and carrots. Yummy!! Best Super Bowl dip ever.
CLAIRE'S BEER CHEESE
1 pound extra sharp cheddar - the sharper, the better - cubed
1 clove of garlic
1/4 tsp. cayenne
1/4 tsp. dry mustard
1 tsp. onion powder
1 tsp. garlic powder
4 ounces of lager -- Devil's Backbone Vienna Lager or Devils Backbone Gold Leaf Lager, preferably (we're biased)
In the bowl of a food processor, pulse the cheese a bit, and add half the beer. Add the spices, then add the rest of the beer and continue pulsing the mixture until it is smooth. Refrigerate an hour or so to allow the flavors to marry. Serve with pretzels (we make soft pretzels or use buttery pretzel sticks or mini pretzels), or crispy raw veggies, like celery and carrots. Yummy!! Best Super Bowl dip ever.
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