Cheddar Ale Dip
8 oz. cream cheese
2 teaspoons Dijon mustard
2½ cups shredded extra-sharp cheddar cheese
2 tablespoons heavy cream
¼ teaspoon salt
¼ cup beer (I use Sam Adams Boston Lager)
Combine the cream cheese, mustard, cheddar cheese, cream and salt in a food processor. Process for 30 seconds, add the beer and continue processing until very smooth. Serve with corn chips or pretzels.
Recipe adapted from Culinary Concoctions by Peabody
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