Calhoun's Beer Cheese Dip
I found a recipe online for Calhoun's dip – it does not say it is the official recipe. I found that recipe to be too thin – more like soup. So I doubled the amount of cheese, and it was just right – 1 pound per half cup of beer. I also adjusted down the amount of dry mustard – way too much for my tastes.
Use a micro-brewed beer for best results. We used Smoky Mountain Brewery’s Velas Helles light lager for ours. Calhoun’s uses SMB beers.
How to Make Calhoun's Beer Cheese Dip
- 1Cut white American cheese into small pieces. Place in top portion of double boiler along with milk. Heat until cheese is melted. Mix well with a wire whip.
- 2Place beer, Worcestershire sauce, dry mustard, Dijon mustard and Tabasco in small mixing bowl. Mix until completely blended. Add ingredients to melted cheese.
- 3Blend well with wire whip and place in oven-proof dish. Bake at 350° until very hot (about 20 minutes). Or, place in a very small crock pot on low power to serve hot.
- 4Serve with crispy garlic toast, tortilla chips, or hot soft pretzels.