Here in our little part of the South everyone loves cheese dip. It is on almost every menu, no matter how fancy the restaurant may be. The “authentic” recipe is made with processed cheese like Velveeta and a can of Rotel spicy tomatoes. This phenomena mystifies us, but we’re clearly in the minority. There are cheese dip competitions and when an Arkansan appeared on American Idol he spoke fondly of his beloved cheese dip prompting the restaurant he mentioned to give it away for free. He won, must’ve been the dip.
When you can’t beat ’em, sometimes you just have to join ’em. So I came up with this to satisfy my fussy palate and friends who wanted cheese dip.
- 1 lb cheese (I like 1/2 Monterey jack and 1/2 sharp cheddar but anything goes really)
- 1/8 cup flour
- 3/4 cup dark beer
- 1/2 cup chopped cilantro
- 4-6 jalapenos diced
Shred cheese and mix with flour. Bring beer to a boil then turn down heat to low and add cheese one handful at a time. Once all cheese is melted remove from heat and add cilantro and jalapeno. Pour into a baking dish and broil until it bubbles about 5 minutes. Serve hot with tortilla chips.