[Photograph: Squire Fox]

The ingredient list for Matt and Ted Lee's cheese spread reads almost like a 2nd grader's cafeteria prank. Cheese, ketchup, worcestershire, horseradish, Tabasco, and beer—how could that taste good? Yet this recipe, from their new cookbook The Lee Bros. Charleston Kitchen, is one of those magical recipes that just works. The balance of tart, spicy, sweet, and malty is totally on point, making for a dip so multilayered that it's impossible to stop eating.

Why I picked this recipe: I will never say no to rich, cheesy dips, especially when they involve beer and horseradish (two of my favorite things).

What worked: This potent, spicy dip was indeed as excellent as described, great on crackers but even better eaten with a spoon straight out of the bowl.

What didn't: No problems here.

Suggested tweaks: As with most dips, this cheese spread is pretty adaptable. Dropping the spice is easy, and you could replace the beer with broth or milk if you don't want the alcohol.

As always with our Cook the Book feature, we have five (5) copies of The Lee Bros. Charleston Kitchen to give away this week.

About the author: Kate Williams is a freelance writer and personal chef living in Berkeley, CA. She is a contributor to The Oxford American, Berkeleyside NOSH, and blogs at cookingwolves.wordpress.com.


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