Enjoy your recipes and thought you might like one from the central U.S. that uses homebrew. Our bunch thinks it's the best of dips.
3/4 bottle of your favorite homebrew. Let sit at room temp until flat (but not stale... an hour or so). I like an amber ale for this, my wife prefers Irish red. Use whatever beer you like.
1 lb sharp cheddar, grated
1/4 medium onion, chopped
1/4 tsp hot sauce
1/4 tsp worchesteshire (bourbon also works well)
dash of black pepper
bit of salt
pinch of cayenne (optional)
Put all but beer in a food processor and pulse until lightly mixed. With processor on low speed slowly add beer thru the food chute until blended. Put in covered container and referigerate for a day or two to blend flavors. Excellent with pretzels or crackers, etc.. This a good recipe to tinker with... we sometimes add a clove of crushed garlic, or dry mustard, and of course the taste changes depending on which kind of beer you use. (if this recipe has been posted I apologize. Read several pages and didn't see it.)
3/4 bottle of your favorite homebrew. Let sit at room temp until flat (but not stale... an hour or so). I like an amber ale for this, my wife prefers Irish red. Use whatever beer you like.
1 lb sharp cheddar, grated
1/4 medium onion, chopped
1/4 tsp hot sauce
1/4 tsp worchesteshire (bourbon also works well)
dash of black pepper
bit of salt
pinch of cayenne (optional)
Put all but beer in a food processor and pulse until lightly mixed. With processor on low speed slowly add beer thru the food chute until blended. Put in covered container and referigerate for a day or two to blend flavors. Excellent with pretzels or crackers, etc.. This a good recipe to tinker with... we sometimes add a clove of crushed garlic, or dry mustard, and of course the taste changes depending on which kind of beer you use. (if this recipe has been posted I apologize. Read several pages and didn't see it.)
