Nothing says fall than an Octoberfest menu! This dip is really easy to make and you can make it ahead of time and it keeps for a week. I like to serve it with a variety of pretzels both soft and hard and or roasted baby red potatoes for dipping. Bring this to your next tailgate!
INGREDIENTS
- 1 pound sharp cheddar cheese cut into cubes
- 1 Tbs Worcestershire sauce
- 2 tsp mustard (I like to use Guldens)
- 1 small garlic clove minced
- 1/2 tsp salt
- 1/2 tsp pepper
- 2/3 beer (German if you have it)
- minced chives for scattering
DIRECTIONS
- Place cheese in the food processor and process until finely chopped.
- Add the Worcestershire sauce, mustard, garlic, salt and pepper and pulse until mixed.
- While processor is running gradually add the beer until it is smooth and spreadable – about 1 minute.
When ready to serve, top with minced chives. Serve at room temperature with pretzels and roasted red potatoes.