Spicy Beer and Cheese Dip

This is a pretty unique dip I came across a few days ago and it just screamed at me to try it. It has a stronger taste of the mustard and cheese than the beer, at first I thought the beer may be too overpowering but turns out all the ingredients combine very well.

Serves : 6

Ingredients :

• 400g Mature Cheddar Cheese, Grated
• 200ml Your Favourite Beer (Full Strength Aussie Beer is My Choice)
• 1 Tblspn Dry Mustard
• 2 tspn Cayenne Pepper
• 2 Small Cloves Garlic, Chopped

Combine all Ingredients and Process them using a Food Processor, Process until a Favoured Consistency.
Taste, Add more of each Ingredient to Taste if Required.

Chill, to let Flavours Infuse and Enjoy.

Spinach Dip in a Cob Loaf

Serves : 10

Ingredients:

• 300 g Fresh Chopped Spinach
• 50g Fresh Chopped Spring Onion or Scallion
• 250ml Grated Cheddar Cheese
• 250ml Mayonnaise
• 250ml Sour Cream
• 1 Packet Tomato Soup Mix
• 1 Cob Loaf

Pre-heat Oven to 150 C
Combine the first 6 ingredients on the list in a Medium Bowl.
Cut roughly 2cm from top of the Bread Loaf, set the Top aside for now.
Remove the Bread from inside the Loaf, ensuring you leave an approximate 2cm hollow shell, set aside the extra Bread.
Spoon the Mixture into the hollowed out Loaf and replace Top.
Wrap in Tin Foil and place on baking tray in oven, bake @ 150 C for around 2 hours until heated through.
Discard foil and transfer Loaf to Serving Plate.
Remove Top and cut into bite sized pieces for dipping, also cut reserved Bread.
Arrange Bread around Loaf.