1. Mix all the ingredients together except salt and milk ( a stand mixer or hand mixer works exceptionally well for this).
2. Add enough milk to get the correct consistency where if you dip a chip it wont break it. For me this was one tablespoon
3. Serve with dippers of your choice and get ready to rock around the clock!

Notes:

• The original recipe used beer and tarragon vinegar instead of the sparkling cider and apple cider vinegar that I used if apples nor cider is your thing.
• Shredding the cheddar yourself instead of using a bag of preshredded cheese will result in a better outcome in this instance.
• You can also chill this dip to get the flavors to meld more. Take the dip out twenty minutes before serving to soften a bit. You may also need to mix in a little more milk to loosen it as well.