Take your best bread sticks, crackers, soft pretzels, crunchy raw veggies and tortilla chips for a dip in this creamy party hero. Stir leftovers (if there are any) into hot pasta for a quick-and-dirty mac and cheese. You can use whichever salsa you like, from ultra-mild to fiery-hot.
1 cup (250 mL) India pale ale
125 g cream cheese, cubed
1 1/2 cups (375 mL) shredded cheddar cheese
1 1/2 cups (375 mL) shredded mozzarella or Monterey Jack cheese
1/2 cup (125 mL) salsa
In a medium pot over medium-high heat, bring ale to a boil. Whisk in cream cheese until smooth.
Remove from heat and stir in cheddar and mozzarella until melted and smooth.
Stir in salsa. Bring to a boil. Reduce heat and simmer, whisking often to prevent burning, until slightly thickened, about 15 minutes.
Remove from heat and let stand for 5 to 10 minutes before serving. Dip will thicken even more as it stands.
This dip is fully customizable. If you like it sharper, go for an aged cheddar. For a spicier result, swap in jalapeño Jack for the plain and hot salsa instead of mild. Just keep in mind that the flavour intensifies as the dip thickens.
Salsa not hot enough for ya? Add a pinch of cayenne pepper or a few drops of your favourite hot sauce to it before stirring it into the cheese mixture.