Warm Smoky Cheese Dip

By jdwooten

If you don't have a fondue pot, a small slow-cooker will keep the cheese mixture warm and runny. If the dip starts to get too thick while sitting, it can be thinned by stirring in a little warm water or beer. Set out skewers to use for dipping the vegetables.

Ingredients

• 1 bottle(s) (12-ounce) honey-flavored lager beer or wheat ale
• 1/2 cup(s) water
• 1 large chipotle chile in adobo sauce, seeded, minced; plus 1 to 2 tsp adobo sauce from can per 12 servings
• 2 teaspoon(s) minced garlic
• 1/2 teaspoon(s) ground cumin
• 2 package(s) (8-ounce) shredded four-cheese blend
• 3 tablespoon(s) all-purpose flour
• 3 tablespoon(s) fresh lemon or lime juice

Details

Servings 12

Preparation

Step 1

1. In a large, heavy saucepan over high heat, bring beer and water to a boil, stirring to dissipate foam from the beer. Stir in chipotle, adobo sauce, garlic, and cumin. Reduce heat and simmer mixture, uncovered, 3 minutes.

2. Meanwhile, in a large bowl, toss shredded cheese with flour until evenly coated. Slowly whisk cheese mixture into beer mixture, 1 cup at a time, until melted and smooth. Stir in lemon juice. Transfer cheese dip to a fondue pot set over a fondue burner or a slow-cooker set on warm. Serve with dippers of your choice.

3. Dippers: jicama, carrot, and celery sticks; blanched okra; bell pepper strips; cherry tomatoes; radishes; tortilla chips