This beer cheese dip, spiced with onion, taco seasoning and chipotle peppers in adobo sauce, goes well with corn tortilla chips or roasted potato wedges.

Big Bowl Cheese Dip

1/2 cup diced onion
1 cup regular or non-alcoholic beer
8-ounces (2 cups) shredded Cheddar cheese
8-ounces (2 cups) shredded Pepper Jack cheese
2 tablespoons all-purpose flour
1 1/2 tablespoons taco seasoning
1 to 2 tablespoons chopped chipotle pepper in adobo sauce
1 cup sour cream
Tortilla chips, roasted potato wedges, for dipping

1. Place onion and beer in a heavy medium-size saucepan. Heat to boiling. Reduce heat and simmer 3 to 4 minutes.
2. In a large bowl combine cheeses, flour and taco seasoning. Slowly add handfuls to hot beer until melted. Repeat until all of the cheese is used. Stir in chipotle pepper and sour cream.

Makes 20 servings.

*Store remaining chipotles in small packages in freezer for later use.

Recipe and photograph provided courtesy of the American Dairy Association.