Just when you thought that beer and cheese couldn’t be more perfect together – you discover that you can combine them into one perfect dish. This simple and delicious dip will leave any cheese or beer lover wanting more. Warning: you may not want to share with your friends.
½ bottle Big Rock Magpie Rye Ale (find it here)
4 cups mild gouda cheese, shredded
1 cup aged cheddar, shredded
1 tbs cornstarch
1 tbs grainy dijon mustard
¼ lemon juice
1 baguette, into diagonal 1/2 inch slices
In a large pot over medium heat, bring the beer to a simmer.
Meanwhile, toss the gouda, aged cheddar and cornstarch in a large bowl until the cheese is evenly coated in the cornstarch. Slowly add the cheese to the simmering beer. Stir constantly until all of the cheese melts.
Add the dijon and lemon juice to the cheese mixture and stir to incorporate. Pour into a serving dish and serve immediately with the sliced baguette for dipping.