200g cream cheese, 20g cheddar cheese, 1/2 cup beer
When making a pot of Mexican mole, one of my favourite ways to serve the leftovers is with nachos and cheese. This beer dip makes the most fabulous topping. Cool and malty and super simple to make.
1) Whip the cream cheese and the beer until smooth and season with salt to taste.
2) Stir through grated cheddar and refrigerate for at least an hour until it has set.