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Beer Cheese Dip with White Label Musket Powder

1 tbsp Musket Powder White Label

1 cup Shredded Cheese, emmental, raclette, and gouda are all great choices 

1 cup Bechamel, see Mac & Cheese recipe

2/3 cup milk

1/2 cup Beer, amber ale

Salt & Pepper, to taste

  1. Add bechamel to a saucepan on medium heat, and stir in milk and shredded cheese.
  2. Once the ingredients are fully combined, add the Musket Powder White Label seasoning and beer.
  3. Once the beer’s alcohol has cooked out, add salt and pepper to taste and you are ready to serve. Be careful not to overheat as this will cause the cheese to bunch up and the sauce will break.
  4. Serve with your favorite sides. We recommend apple slices or fresh sourdough cubes. Enjoy!
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