Recipe courtesy of Food Network Kitchen

Pub Cheese Dip

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Warm creamy sharp cheddar and pickled peppers make a classic and comforting party snack.



  1. 1. In medium bowl toss together cheddar cheese, Colby cheese and
  2. cornstarch. Set aside.
  3. 2. In medium saucepan whisk together cider and mustard. Cook over
  4. medium-high heat until boiling. Slowly add the cheese mixture, a little at
  5. a time, stirring constantly until smooth. Remove from heat. Stir in
  6. jalapeno peppers and red pepper.
  7. 3. Transfer to 1-quart slow cooker or fondue pot. Keep warm over very
  8. low heat. Serve with KEEBLER TOWN HOUSE FLIPSIDES Original
  9. crackers.
  1. *Note: Hard cider, the fermented version of sweet apple cider, can be found near the beer section of your local grocery or liquor store.
  2. Entwine Pairing: Chardonnay (apple notes and rich cheese are a match made in heaven)
  3. Nutrition Information:
  4. Serving Size: 1/4 cup cheese mixture plus 4 crackers; Calories 290, Calories From Fat 180, Saturated Fat 10g, Trans Fat 0g, Total Fat 20g, Cholesterol 50mg, Sodium 590mg, Total Carbohydrates 15g, Sugars 2g, Dietary Fiber 0g, Protein 12g, Vitamin A 10%, Vitamin C 0%, Calcium 30%, Iron 2%