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Half of a 10-ounce can of condensed cream of celery soup
6 slices American cheese
1/4 can of beer (our pick: a light ale)
1 tablespoon crushed red pepper
1 five-ounce can of Vienna sausages
1 five-ounce package of baby carrots
24 long, thick pretzel rods
Transfer soup to a spillproof container and red pepper to a zip-top bag. Store pretzels in a hard container.
Combine soup with 1/2 cup water in a pot; bring to a simmer over medium heat. Slice cheese into half-inch squares and add to soup, stirring until cheese is melted (about four minutes). Mix in beer and pepper. Reduce flame to low to keep cheese warm. Dunk dippers in pot, or serve small cheese bowls.
Prep time: 2 min
Cook time: 8 min
Price $2 per serving
Weight 8 ounces per
Serves 2 to 3
Fat 48 g
Carbs 104 g
Protein 40 g