Beer Cheese Dip
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I made this cheese dip to serve with baked pretzels (scroll to the Zhuzh it up section for that recipe), but we discovered it is delicious with nachos, raw veggies, pita chips or just about anything else you can imagine dipping in cheese.
Prep Time: 5 min
Cook time: 8 min
Yield: 2 cups
2 tbsp (30g) unsalted butter
3 tbsp (24g) all-purpose flour
3/4 cup (180ml) whole milk
2/3 cup (160ml) beer
1 tsp Worcestershire sauce
1 tsp dijon mustard
1/2 tsp garlic powder
1/4 tsp smoked paprika
1/4 tsp salt
2 1/2 cups (315g) shredded sharp cheddar cheese
Shred the cheddar cheese and set aside.
Melt the butter in a medium saucepan over medium heat. Add the flour and whisk together until a thick and clumpy paste forms, about 1 min.
In a slow and steady stream, whisk in the milk. After it’s all added, continue whisking until it slightly thickens, about 1 min.
One at a time, whisk in the remaining ingredients.
Remove the cheese dip from heat and pour into a serving dish. Sprinkle with extra cheese, if desired. The dip will be thin right off the stove, but will begin to thicken after a few minutes. It’s delicious warm or at room temperature.
Cover and store leftovers in the refrigerator for up to 1 week. Heat over stovetop or in the microwave before serving again.
Zhuzh it up!
We recommend serving this dip with Soft Baked Pretzels.
Make your cheese sauce taste richer - when you add your flour to the butter in step 2, cook the paste on medium-low heat until the butter and flour brown and smell nutty.
This amazing recipe was written by Sally McKenney. Find it on the Sally's Baking Addiction blog.