Cheesy Beer Dip
It’s like fondue, only German, and it’s addictive.
1 round loaf of bread (wheat or rye)
2 cups wheat beer (Hefeweizen)
2 T cornstarch
2 T water
4 cups Gouda, chopped into smallish pieces or grated
2 ounces (50g) cream cheese
2 ounces (50g) blue cheese (I suggest Bavarian Blu)
1 tsp Dijon mustard
1 tsp Worcestershire sauce
Hollow out the loaf of bread, leaving a 1 inch border all around, then tear the interior into good size dipping pieces to serve alongside.
Simmer the beer in a saucepan over medium heat. Stir together the water and cornstarch until there are no lumps, then add the cornstarch to the beer and cook, stirring, until slightly thickened, about 2 minutes. Turn the heat down to low, add the mustard and Worcestershire sauce, then stir the cheeses in 1/2 cup at a time, waiting until one batch is completely melted before adding the next.
Pour the dip into the bread bowl and serve hot.