Cheddar and Bear Dip
Ingredients
- 1 (12 ounce) can beer (see note) ⓘ
- 2 teaspoons sweet paprika or 2 teaspoons smoked paprika ⓘ
- 1 tablespoon prepared English mustard
- 12 teaspoon ground red pepper ⓘ
- 4 cups sharp cheddar cheese, coarsely grated ⓘ
- 1 tablespoon cold water ⓘ
- 1 tablespoon cornstarch ⓘ
- 12 teaspoon salt (to taste) ⓘ
- fresh ground pepper, to taste ⓘ
Instructions
- Combine the beer, paprika, mustard and ground red pepper in a heavy, 2-qt.
- saucepan; stir well.
- Heat to a simmer over medium heat.
- Add the cheese, 1/2 cup at a time, whisking constantly in a figure-eight pattern; add the next batch of cheese only after the previous cheese has melted.
- Meanwhile, stir the water and cornstarch in a small bowl until cornstarch has dissolved; add to pan of cheese.
- Heat to a simmer, stirring constantly.
- Cook, stirring, until fondue has thickened, about 1-2 minutes.
- Add salt and pepper to taste.
- Transfer to a fondue pot or any pan with a heat source and serve with chips.
- (note) The original recipes calls for a lager-type beer so most American beers qualify and use your favorite beer.
- DON'T use light beer because it won't stand up to the cheese and spices.
Nutrition & Diet Analysis (per serving)
355
kcal
18% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Under 400 cal
Low-fat
Contains
Milk
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).