Cheese-y, Beer and Mustard Dipping Sauce

Circle B Kitchena

Recipe courtesy

1/4 cup dark beer (such as stout or porter - I used a dark Guinness)

1/4 cup Dijon mustard

2 tablespoons unsalted butter

1/8 teaspoon cayenne pepper

3 1/2 ounces Cheddar cheese, grated (1 1/2 cups)

Combine the beer, mustard, butter, and cayenne in a small saucepan over medium heat. Gradually whisk in the cheese. Continue cooking until smooth and all the cheese is melted -- about 5 minutes. Serve warm.