<http://schema.org/recipeInstructions>
" In a large, heavy saucepan over high heat, bring beer and water to a boil, stirring to dissipate foam from the beer. Stir in chipotle, adobo sauce, garlic, and cumin. Reduce heat and simmer mixture, uncovered, 3 minutes. Meanwhile, in a large bowl, toss shredded cheese with flour until evenly coated. Slowly whisk cheese mixture into beer mixture, 1 cup at a time, until melted and smooth. Stir in lemon juice. Transfer cheese dip to a fondue pot set over a fondue burner or a slow-cooker set on warm. Serve with dippers of your choice. Dippers: jicama, carrot, and celery sticks; blanched okra; bell pepper strips; cherry tomatoes; radishes; tortilla chips"^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.redbookmag.com/food-recipes/recipes/a26145/warm-smoky-cheese-dip-4071/>