Jo's Cookbook
Cheddar Mustard Beer Dip
12 oz pasteurized processed cheese spread, cubed
4 oz. cream cheese, also cubed
2/3 cup beer
1/2 cup mustard (dijon or fancy blend!)
1/3 cup chopped green onions (or chives)
3 Tbl chopped red bell pepper
Pretzels, bread sticks, or bagel chips--for dipping
In medium saucepan over low heat, melt cheese spread and cream cheese. Slowly fold in beer and mustard. Stir in green onions and red bell pepper. Pour into serving bowl.
Jo's Comments: The comment I wrote in on my original cookbook for this recipe is: "Ray collapsed with pleasure." Although I'm not sure that was literally true (it could have been) it was a yummy dip! Very different. We used a fancy chardonnay, jalapeno mustard, but it would probably be good with Grey Poupon. And of course Ray would love it--after all, it combines two of his long-time favorites: beer and cheese!