This is lovely with some toasted pitta or tortilla chips. And a beer.
- 2 cups cheddar cheese, finely grated
- ¼ cup beer
- 3 tablespoons tomato purée
- 2 tsp Lea & Perrins
- 1 clove garlic, crushed
- Make sure the cheese has been out of the fridge for a while so it’s not all hard, then put it into a bowl with the beer, the tomato paste, the Lea & Perrins and the garlic. Blend or whisk with a fork as hard as you can, then leave it to soak for at least a couple of hours—or better, overnight. Then pile it on.