During a recent visit to the house of our good friends Tina and Frank (Tina being the “Tina” behind “Big Dog Tina,” creator of such legendary Fat Cat recipes as Big Dog Tina’s Fat Cat Corn Dog Muffins), we asked Tina to use her superb party food culinary powers towards creating a Fat Cat-inspired cheese dip. After all, the Super Bowl was coming up, and who among us doesn’t want to watch the big game without dipping some salty, crispy chips into some oozy boozy melted cheese? In a blaze of true cheese-dip glory, Tina blasted out this fabulous recipe, which uses our Purry-Purry Sauce as its base and also gets a spike of chili-infused heat from our Mexican-Style Habanero. It takes only minutes to put together and it doubles (or triples) up easily for larger crowds. Thanks, Tina!
Here’s what she did:
1/2 stick of butter
3 tablespoons of all-purpose flour
1 clove of garlic, minced
1/2 cup beer (suggestions include Dos Equis Amber Ale for a mild beer flavor or Sierra Nevada Pale Ale for a strong hoppy taste)
1 cup shredded yellow cheddar cheese (mild, medium or sharp, depending on your taste)
3 tablespoons Fat Cat Purry-Purry Sauce
2-3 splashes/dashes of Fat Cat Mexican-Style Habanero (add more if you want more heat)
1/2 teaspoon freshly squeezed lemon juice
salt and pepper to taste
In a nonstick pan or pot, melt the butter over medium heat.
Once melted, add the flour and stir well to create a roux. Cook roux for 1-2 minute. Do not let it darken (keep it blond).
Add garlic and sautee in roux until fragrant, about 30 seconds.
Add beer and stir to combine beer with roux. Bring mixture to boil and let it thicken some, about 1-2 minutes, stirring continuously.
Take pot/pan off heat and add cheese, stirring continuously into it has melted and incorporated completely without lumps into the liquid.
Note: For more spice, add a few more drops of Fat Cat Mexican-Style Habanero.
Serve in a bowl alongside tortilla or pita chips.