Who doesn’t like beer cheese dip, especially enjoyed during the fall months?! This super-simple Uff-da Bock dip is a take on of one of my co-worker’s recipes. Enjoy!
(2) 10.5 oz. cans of Condensed Cream of Celery Soup
(1) 12 oz. bottle of New Glarus Brewing Co. Uff-da Bock
8 oz. shredded Sharp Cheddar Cheese
8 oz. shredded Four Cheese Italian Cheese blend
1 tsp. Worcestershire sauce
1/4 tsp. Paprika
French or Italian Bread or Pretzels for dipping
Caesar croutons for topping if desired
Layer the soup, cheese, and beer in a crock pot set to low, stirring occasionally, until the cheese is fully melted. Top with shredded cheese of your choice. Eat as dip with fresh bread or pretzels or eat as soup topped with Caesar croutons; either way, you can’t go wrong with an all-Wisconsin favorite!