Hard Cider Cheese Dip

I love cheese dip in all it’s forms. Beer cheese is such a fall classic and to be honest I started this process thinking I would create some kind of Oktoberfest beer dip, but I’ve already hit that note with delicious Bubbling Beer and Bacon. It struck me that hard cider would add a really interesting sweet and savory contrast that would be delicious with salty pretzels and sweet apple slices for dunking. And it is a very nice twist. It has all the cheesy goodness, but is a bit sprightlier. It’s been a hit when I serve it, with everyone guessing at the special flavor. If you want some more cheese dip ideas, check out my Smoked Gouda Fonduta or Cheese and Caramelized Onion Fondue Dip.

Cornstarch and evaporated milk are the keys to smooth cheese dip that doesn’t split or get oily. Use a really nice sharp aged cheddar (I like Kerrygold) for extra bite, while the fontina melts really smoothly. I use bottled hard cider for this, but not an amber or particularly dark one (Stella Artois Cidre is good). It’s lovely to serve some cider with the dip, but if you aren’t a regular drinker look at the “build your own six pack” selection many groceries have in the beer section. Buy one bottle of cider and the rest of your beer of choice. I love this with salty, hard, thick pretzel rods or rings, but it is equally delicious with soft pretzel nuggets. Corn chips or thick potato chips are tasty too. Thick apple slices are perfect, but pears would be lovely. I serve this straight from the pot – it stays dippable for quite awhile – but you could transfer it to a chafing dish to keep warm.