The perfect beer-cheese dip

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The perfect beer-cheese dip

Yes you can add beer to cheese. And yes – it’s a thing! In fact, it’s unbelievably delicious food that can take hot dogs, hamburgers and pretzel rolls up a notch. Resident dude food expert Clement Pedro shows you how.

I think it’s worth mentioning that sometimes it’s the simplest in things in life that make us smile, like thinking you’ve finished your beer, then realising you’ve still got halfway to go. Blessed! Or like waking up late and launching yourself out of bed in a frantic state, only to realise it’s Saturday. UN-TOUCH-A-BLE!

That’s the kind of feeling you get when you prepare your first beer-cheese dip.

To make the perfect beer-cheese dip:

Grate 350 g mature Cheddar and toss with 2 T corn flour. In a pot over a medium heat combine: 350 ml beer with 150 ml evaporated milk, 1 T English or Dijon mustard, 3 T Tabasco chipotle sauce (or 2 T Worcestershire sauce with 1 T of your favourite hot sauce and 2 t smoked paprika).

Once the mixture begins to simmer gently, start adding the cheese in stages, stirring continuously, until you have a smooth, creamy pot of yummm! Season with a pinch of salt or to taste.

Now that you have beer cheese, what do you do with it? Try these suggestions.

1. Beer cheese + hot dogs + Woolies sliced Jalapeños = Cheesy Mexican Dog

2. Beer cheese + Woolies chunky hot salsa + Woolies wholegrain and seed tortilla corn chips = Queso Nacho Grande

3. Beer cheese + hamburger + bacon = Something that needs a whole lot of napkins

4. Beer cheese + baked potato + Woolies crispy onions = The Yellow Submarine

5. Beer cheese + pretzel rolls + Woolies onion marmalade = The Ultimate Cheesy Dip

6. Beer cheese + Woolies thin and crispy peri-peri chicken pizza = The True Circle of Life

Change the cheese and change the beer, play around with flavours, go crazy and create your own flavoured beer cheese.

There truly is no limit to beer cheese. Take it. Own it. Make it.

Clement Pedro Article by: Clement Pedro

Clement Pedro strikes a balance between rib-sticking fare you can really get stuck into and experimental recipes that take accessible ingredients to next-level status. Clem can do pretty much anything – and so can you with his recipes.

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