What's for Snack: Beer Cheese Dip

What You Need

2 cup shredded smoked gouda

1 block cream cheese

1 cup shredded monetary jack

1 tablespoon Worcestershire sauce

2 cloves finely minced or grated garlic

¼ cup finely diced red pepper

¼ cup finely diced onion

1 1/2 cup of beer (I prefer 1/3 cup Founders Red’s Rye and 1/3 cup Centennial IPA.  You want dry hop and a bit of malt. Do not skimp and use cheap beer.  You will get a dip that tastes of alcohol and not hoppy-malty goodness. Visit Founders Brewing Company to get an idea of the two brews listed above, so you can find an equivalent microbrew in your neck of the woods)

Bring beer to a rolling boil for 1 min and let cool slightly. Return to very low heat.  Add garlic and onion. Cook for a few min and then add all of the cheeses, Worcestershire and red pepper.  Stir until melted.  Once mixed let set for 30 min for flavors to distribute.  Reheat and served with crisped baked French bread or tortilla chips.

If desired, one cup of fresh spinach may be added to mixture while cooking.