1 round loaf of rustic bread, 6-8″ wide
8 oz shredded gruyere cheese
8 oz shredded sharp cheddar
2 teaspoons sodium citrate
1 cup Lone Star (or pilsner style) beer
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon cracked pepper
2 teaspoons coarse grain mustard
- In a small/medium saucepan, place the sodium citrate and 1/4 cup of the beer. Bring to a simmer over medium heat until the sodium citrate has dissolved.
- Add both cheeses, and stir the mixture frequently while the cheese melts. It will take a while for the cheese to melt completely.
- Add garlic, paprika, pepper, mustard and remaining beer. Stir until well incorporated.
- Use a paring knife to cut a circle out of the bread loaf, staying at least an inch from the edges. Remove the top piece, and cut into cubes for dipping. If necessary, scoop out any extra bread to create the bowl shape, taking care not to get too close to the bottom and sides, or dig too much out.
- Arrange the bowl on a platter with the bread cubes and other optional ‘dip-ables’ like tortilla chips, carrot and celery sticks, etc. Pour the warm cheese dip into the bowl.
- Garnish with optional fresh black pepper or paprika and serve immediately.