Cheddar, Beer, and Pumpkin Dip

By Brandi Milloy

Published on 10/22/2014 at 1:59 PM

Cheddar, Beer, and Pumpkin Dip

Cook Time20 minutes
Yield4 servings

Adapted from Betty Crocker

INGREDIENTS

    • 1 cup Blue Moon Harvest Moon Pumpkin Ale
    • 1 cup white cheddar cheese, shredded
    • 1 cup gruyère cheese, shredded
    • 1 tablespoon all-purpose flour
    • 1/2 cup pumpkin puree
    • 1 teaspoon worcestershire sauce
    • 1/2 teaspoon salt
    • 1 tablespoon coarse-grain mustard
    • 1/4 teaspoon nutmeg
    • Serve with:
    • Bratwurst, sliced
    • Pretzel bread

    INSTRUCTIONS

    1. Heat beer in a saucepan set over medium heat until it just starts to simmer.

    2. Into a bowl, toss together cheddar and gruyère with flour until coated. Add the cheese to the beer, and stir until it starts to melt. Add pumpkin, worcestershire sauce, salt, mustard, and nutmeg. Stir until the cheese is completely melted and the dip is smooth.

    3. Serve warm in a hollowed-out pumpkin with warmed sliced bratwurst or pretzel bread.