Cheddar and Bear Dip

• 1 (12 ounce) can beer (see note)
• 2 teaspoons sweet paprika or 2 teaspoons smoked paprika
• 1 tablespoon prepared English mustard
• 12 teaspoon ground red pepper
• 4 cups sharp cheddar cheese, coarsely grated
• 1 tablespoon cold water
• 1 tablespoon cornstarch
• 12 teaspoon salt (to taste)
• fresh ground pepper, to taste
• blue corn tortilla chips

1. Combine the beer, paprika, mustard and ground red pepper in a heavy, 2-qt.
2. saucepan; stir well.
3. Heat to a simmer over medium heat.
4. Add the cheese, 1/2 cup at a time, whisking constantly in a figure-eight pattern; add the next batch of cheese only after the previous cheese has melted.
5. Meanwhile, stir the water and cornstarch in a small bowl until cornstarch has dissolved; add to pan of cheese.
6. Heat to a simmer, stirring constantly.
7. Cook, stirring, until fondue has thickened, about 1-2 minutes.
8. Add salt and pepper to taste.
9. Transfer to a fondue pot or any pan with a heat source and serve with chips.
10. (note) The original recipes calls for a lager-type beer so most American beers qualify and use your favorite beer.
11. DON'T use light beer because it won't stand up to the cheese and spices.

sweet paprika, mustard, ground red pepper, cheddar cheese, cold water, cornstarch, salt, fresh ground pepper, corn tortilla

Taken from www.food.com/recipe/cheddar-and-bear-dip-208860 (may not work)