Beer Cheese Dip

“A meal of bread, cheese and beer constitutes the perfect food.” – Elizabeth I

Stress Scale: ✅ | Prep time: 10 min | Total time: 15 min | Servings: 6

INGREDIENTS:

• 1 cup raw cashews, soaked overnight (or for 1 hour in continuously hot water)

• 12 oz. beer (I used Killian’s Irish Red)

• ½ cup yellow onion, diced 

• 1 T garlic, minced

• 1 cup potato, peeled and diced

• 1 carrot, peeled and diced

• ½ t salt

• ¼ t pepper

• 1 T white wine vinegar

• 1T + 1 t apple cider vinegar

• 2 ½ t Dijon mustard

• ¼ t nutmeg

• ½ t paprika

• 1 t garlic powder

• 1 t onion powder

• Olive oil for sautéing

• Bread, veg, apples or crackers for dipping

DIRECTIONS:

1. In a large saucepan, sauté onion for 3 minutes. Then add garlic, cook for another 2 minutes.

2. Slowly add beer. Then add potatoes, carrots, salt and pepper. Simmer for about 15 minutes until potatoes and carrots are tender. 

3. Add potato mixture to high-speed blender.

4. Then add cashews (drain them first!), white wine vinegar, apple cider vinegar, Dijon, nutmeg, paprika, garlic powder, and onion powder.

5. Blend until smooth. Taste. Add additional spices to your liking. (Or if you are my husband, beg to add more beer.)

6. Serve warm with your favorite dippers!  

TIP: Consider reserving a bit for yourself in the kitchen. I served this last weekend and ended up scraping the bottom on the bowl to get any at all!