Spicy, No-Cook Beer Cheese Recipe

1. 1

   Pour the beer into a measuring cup or small bowl and let it sit out for at least one hour to come up to room temperature and lose its carbonation. (If it is too cold or bubbly it won't combine properly.)

2. 2

   Add the cheddar cheese, pepper jack, minced garlic, paprika, cayenne, and salt to a food processor. Pulse the food processor a few times or until roughly combined.

3. 3

   Scrape down the sides of the food processor and add the hot sauce, mustard, Worcestershire sauce, sliced jalapeno, and cilantro. Pulse the food processor a few times or until loosely combined.

4. 4

   Scrape down the sides of the food processor and add the beer one or two tablespoons at a time. Pulse until the mixture is smooth, creamy, and fully combined, adding more beer as needed. If the dip is too thick, add 1 tablespoon of beer at a time; if it's too thin, add 1 small handful of cheddar cheese at a time until you've reached the desired consistency.

5. 5

   Serve immediately with crackers and crudites. (It will also keep in the fridge for up to 1 week.)

* Per serving · 4 servings · Values may vary.