Cheddary Beer Dip

Beer Cheese dip photo (c) serezny

As the weather grows colder, a hot dip is always welcome at a tailgate or a cozy night in.

 

 

 

Ingredients:

8 oz Pearl Valley Colby, shredded
6 oz Milton 4 Alarm Cheddar, shredded
4 oz Streb’s Hickory Bacon, diced
4 oz flour
1 pint heavy cream or milk
1 bottle Innis & Gunn Bourbon Barrel Scotch Ale (available at Barley Hopsters)
1 Tbsp Minced garlic
  Salt & Pepper

Directions:

Cook bacon until much of the fat has rendered out. Do not remove fat from pan. Stir flour into pan with bacon and fat and cook on low for 5 minutes. Add beer and simmer while stirring for 3 minutes. Next stir in cream or milk and simmer for 5 minutes. Slowly add shredded cheeses, stirring until melted and smooth.  If the dip is too thick, add more cream or milk. Serve with pretzels or crusty bread.