Beer Cheese Dip

Ingredients

• 1/2 cup Mousehouse 4-year old cheddar cheese
• 1/2 cup shredded Mousehouse mozzarella
• 1 cup shredded Mousehouse gruyere cheese
• 1/2 cup whole milk
• 8oz Mousehouse cream cheese, softened
• 1 tbsp. Dijon mustard
• 2 tbsp. freshly chopped chives
• 1 garlic clove, crushed
• 1/3 cup of your favorite stout
• 16.3oz can refrigerated biscuits
• 2 tbsp. baking soda
• 1 large egg, whisk with 1 tbsp. of water
• Sea salt
• Chives to garnish 

Directions

1. Preheat oven to 350°.

2. In a medium pot, cook the garlic in olive oil on low heat, then add the milk and beer. Bring liquids to a simmer. Add the cream cheese to the pot and soften over low heat—when the cream cheese begins to melt, add in 1/4 cup cheddar, mozzarella, Dubliner, and Dijon, stirring with a whisk until smooth. To taste for salt.

3. Using a knife, halve each biscuit and pinch into a ball. Set aside.

4. In a small saucepan, bring 2 cups water and baking soda to a boil, then reduce heat immediately and bring water to a simmer. Add biscuits in batches and cook until puffy, 60 seconds, then remove with a slotted spoon and place around the edge of an oval 10”-12″ skillet or baking dish (or dish of similar dimensions).

5. Brush the pretzels (biscuits) with the egg wash and sprinkle with course salt. Pour the dip into the center of skillet and sprinkle with remaining ¼ cup cheddar.

6. Bake until biscuits are golden and dip is bubbly—32-35 minutes depending on desired brownness.

7. Garnish with chives and serve hot.

Nutrition Facts

Servings Per Recipe 8
Calories 227
% Daily Value*
Total Fat 18g	23.08%
Saturated Fat 10g	50%
Cholesterol 75mg	25%
Sodium 1382mg	60.09%
Total Carbohydrate 3g	1.09%
Dietary Fiber 0.1g	0.36%
Total Sugars 1g
Protein 13g	26%
Calcium 373mg	28.69%

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