The thing I love more than anything about cooking? You will learn something new every single day you are in the kitchen. I loved learning as a kid, and I still love learning as an adult. When my friend Carla (who in turn learned it from another blogger) told me that the secret to a silky smooth cheese dip that stays silky smooth is evaporated milk, I was dumbfounded. You mean those cans of shelf-stable milk that are always collecting dust at my grocery store? That’s the secret?
It really is the secret, folks. I’d long wanted to make a beer cheese queso dip that mimicked the flavors of the beer cheese soup at my favorite brewery, but up until hearing of the evaporated milk trick, I really had no clue how to keep it from getting all gloppy and congealed as it sat and cooled. And as good as most cheese dip is the moment it’s made, it quickly disintegrates into something else entirely. It’s not really my idea of “party food,” because if you can’t leave it out for a bit when the party is in full swing, what’s the point?
I’m so proud to bring you this recipe today, because it truly is everything a good queso dip should be. It has the subtle flavors of lager, sharp cheddar cheese, and pinches of garlic and cayenne. The best part? It’s great the moment you make it. And ten minutes later. And one hour later. Oh, and you can put it in the fridge and reheat it tomorrow. It won’t break, and it won’t ever get gloppy. It’s miracle queso!