Big Bowl Cheese Dip
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- 1/2 cup diced onion
- 1 cup regular or non-alcoholic beer
- 8 ounces (2 cups) shredded Cheddar cheese
- 8 ounces (2 cups) shredded Pepper Jack cheese
- 2 tablespoons all-purpose flour
- 1 1/2 tablespoons taco seasoning
- 1 to 2 tablespoons chopped chipotle pepper in adobo sauce
- 1 cup sour cream
- Tortilla chips, for dipping
- Roasted potato wedges, for dipping
- Place onion and beer in a heavy medium-size saucepan. Heat to boiling. Reduce
heat and simmer 3 to 4 minutes.
- In a large bowl combine cheeses, flour and taco seasoning. Slowly add handfuls
to hot beer until melted.
- Repeat until all of the cheese is used.
- Stir in chipotle pepper and sour cream.
Yield: 20 servings
* Store remaining chipotles in small packages in freezer for later use.
Recipe and photo credit (used with permission): American Dairy Association
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