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Aged-Cheddar and Beer Dip

Recipe photo courtesy of Ryan Liebe

Using three kinds of cheese -- extra-sharp cheddar, Gruyere, and cream cheese -- is the key to this dip's deep flavor and perfectly gooey texture.

Source: Martha Stewart Living, July/August 2017
Total Time Prep Yield

Ingredients

Directions

Cook's Notes

If desired, you can keep this dip warm in a fondue pot or slow cooker.

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  • mrscliffy2
    7 OCT, 2017
    This was delicious! I made it exactly as written, but served it with freshly baked soft pretzels from a local bakery instead of pretzel rods. It was creamy and smooth and had just the right amount of beer flavor.
    Reply

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