Beer Cheese Dip
I could make a whole blog about cheese. Is that sad? Maybe, but totally true.
I love a really sharp cheddar cheese, and this Beer Cheese Dip is just everything. I actually made a small batch of soft pretzel bites (I used this recipe, but adapted for bites instead of full-size pretzels) to dip, but this would be just as delicious with some corn tortilla chips too.
This dip (originally found here) made a great pre-Super Bowl snack (and by pre- I mean like six hours before). That’s how we roll with really small kids. We snack in the mid-afternoon for an after dinner game.
One note on this recipe: Use a fondue pot (if you have one) to keep the dip warm. Once it gets to room temperature, it becomes pretty hard. I just kept it on the stove until I was ready to serve with the pretzels.
- 3 tbsp. butter
- 3 tbsp. flour
- 1 cup beer (I used Pabst Blue Ribbon because we're classy like that)
- ½ cup milk
- 2 cloves garlic, minced
- ½ tsp. brown mustard
- ¼ tsp. Worcestershire sauce
- 1 ½ cups colby jack cheese, shredded
- 1 ½ cups sharp cheddar cheese, shredded
- ¼ tsp. cayenne pepper
- salt and pepper to taste
- In a small sauce pan, melt butter over medium heat. Add flour and whisk to combine, cooking about one minute until smooth. Gradually add in beer and milk, whisking constantly. Add garlic, dry mustard and Worcestershire sauce.
- Switch to a wooden spoon and stir frequently until thickened, about 5 to 10 minutes. The sauce should begin to coat the back of the spoon. Remove from heat and stir in cheese. Add cayenne pepper and salt and pepper to taste.