"When I brought this dip to a party, explaining that it was actually made from real Pepper Jack cheese, I was met with baffled looks. "What else is in it? Butter? Cream?" my friends asked. I smiled and told them it really was just cheese, plus a little water and sodium citrate. That means there is no added fat to impair the flavor or coat your mouth when you take a bite. That pure taste of Pepper Jack cheese makes it the best queso around."
— Judy Oldfield-Wilson, Online Writer
Add Heavy cream, if needed
- 1 1/8 Cup wheat beer
- 11 grams sodium citrate
- 4 Cups finely grated Pepper Jack cheese
Combine the wheat beer and sodium citrate in a pot, whisk to dissolve, and bring to a simmer over medium heat. Do not bring the mixture to a simmer until the sodium nitrate is fully dissolved.
Add the cheese into the simmering liquid slowly, about 1 spoonful at a time, blending each addition with an immersion blender until melted and completely smooth. You can use a wire whisk if you do not have an immersion blender.
If the emulsion breaks, bring the mixture to a full boil and then continue processing it with the immersion blender. The mixture should pull together. If this fails, add a spoonful of heavy cream and try again.
The cheese will thicken as it cools. You can store the cheese for up to 1 week when refrigerated, or up to 2 months when frozen.