Pretzels Dips
Beer and Cheese Dip
8 oz cheddar cheese
4 oz sour cream
4 oz cream cheese
6 oz velveeta cheese or can cheese
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1 cup of Nut Brown Ale
1-2 tablespoons of cornstarch
In a meduim size pot mix cheddar cheese, sour cream, velveeta, cream cheese, worcestershire sauce and mustard sauce on medium heat. Make sure to keep string. Blend in the beer. Cook for about 10 minutes.
In a small measuring cup remove a 1/4 cup of sauce and add cornstarch slowly. Blending all the lumps out. Once the lumps are gone add to the pot and stir. Repeat if it needs to be thicker.
note store pretzels are great because of the salt content. You can add whatever cheese you want.
