What you'll need

• 4 oz sharp cheddar cheese, shredded
• 4 oz Monterey Jack cheese, shredded
• 1 tsp cornstarch
• 1 cup whole milk
• ½ cup local beer (Asheville recommendations below)
• Several dashes of your favorite hot sauce, like Cholula
• Tortilla chips and pickled jalapeños for serving

How to Make It

1. In a bowl, toss shredded cheeses with cornstarch to coat evenly.
2. In a medium saucepan over low heat, warm the milk until it begins to steam.
3. Gradually add the cheese mixture to the milk, stirring continuously until melted and smooth.
4. Pour in the beer and continue to stir over low heat until fully incorporated and the sauce is velvety.
5. Add hot sauce to taste, stirring to combine.

Keep the dip warm on low heat for an additional 10-15 minutes to allow flavors to meld. If the dip becomes too thick, add a splash of milk to reach desired consistency. Serve warm in a Pirani 10oz Wine & Whiskey Tumbler alongside tortilla chips in a 16oz Pirani Tumbler and pickled jalapeños.

🍺 Asheville Beer Pairings

To infuse local flavor into your nacho cheese dip, consider using one of these Asheville brews:

1. Highland Brewing's Gaelic Ale: A rich amber ale with malty notes that complement the sharpness of the cheddar.
2. Hi-Wire Brewing's Lager: A crisp, light-bodied beer that adds a subtle hoppy finish to the dip.
3. Hi-Wire Brewing’s Hi-pitch Hazy IPA (believe it or not, we used this one and it tasted great!)

Of course as an Asheville based brand, we need to keep it local, but we recommend that you use any local beer near you !