In this episode, Blue Ribbon Hunter travels to Little Rock, Arkansas for the world's largest Cheese Dip festival. It's clear the locals take this "game time" perennial very seriously, and competition was fierce as contestants stretched the limits on ingredients, spices, and cheese type. And while some entries tickled the taste buds, others did not. For a full proof and delicious Cheese Dip that anyone can make this weekend, try Allison's "Beginner's Luck Cheese Dip."
Beginner's Luck Cheese Dip
Makes about 2 1/2 cups cheese dip
1 pound Velveeta
1 can original Rotel, partially drained
1/3 cup cooked, roughly chopped bacon
1/3 cup sliced green onions (green parts only)
1 shot (two tablespoons) Octoberfest beer or pale ale, or to desired texture
Cut Velveeta into one-inch chunks; combine cheese, tomatoes, and bacon in pot on top of stove over medium-low heat or in a crock pot and cook on high until cheese is melted, stirring occasionally. This should take 2-3 minutes in a saucepan, 10-12 minutes in a crock pot. Just before serving, stir green onions and beer into the mixture. Serve with your favorite corn chips or crackers.
SUPPER CLUB PICK
My after-school snack was a sacred ritual. I sat on the carpet in my parents' bedroom at a low table, the television turned to "I Dream of Jeannie," and ate a peanut butter and honey sandwich cut into neat squares. I wasn't fussy about crusts. I just loved the sticky pairing of creamy peanut butter with syrupy golden sweetness drizzled from a honey bear in diagonals across the soft white bread. Nothing else--save for maybe apples and peanut butter in a pinch--could have made for as sweet an