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Beer & Cheddar Dip

Along with the madness of the superbowl comes parties, planning, and of course the food. There is nothing better than hanging with your closest friends and mowing down on some tasty, comforting and of course high-calorie ridden food.

Beer & Cheddar Dip

Serves 4-6

1 cup (8 ounces) evaporated milk 2 eggs 1 teaspoon Dijon mustard 1/2 teaspoon Worcestershire sauce 10 ounces extra-sharp cheddar cheese, shredded 1 cup amber beer 2 tablespoon cornstarch mixed with 2 tablespoons water Kosher salt and freshly ground black pepper, to taste Bacon crumbles and green onions, for garnish (optional) Pretzels, pretzel bread, or crudités, for serving

In a medium saucepan over medium-low heat, whisk together evaporated milk, eggs, mustard, Worcestershire sauce, and half of the shredded cheese. Once the cheese sauce begins to warm, add the beer and cornstarch-water mixture (aka the slurry). Whisking frequently, gradually add the remaining cheese and cook until the sauce reaches desired thickness, about 10 - 12 minutes. Season generouslywith salt and pepper. Keep warm over lowest heat setting, stirring frequently, until ready to serve. Garnish with bacon crumbles and green onions and serve with pretzels, pretzel bread, or crudités.

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