Beer Cheese Dip
This tasty Beer Cheese Dip is a great appetizer to enjoy. It can also be poured over nachos and garnished with jalapeño peppers
Ingredients
- 1 cup lager beer, room temperature and flat
- 2 tbsp. unsalted butter tips & tricks
- 2 tbsp. unbleached all-purpose flour
- 1/3 cup whole milk
- 1/2 tbsp. Dijon mustard
- 1 tsp. Worcestershire sauce
- 1/2 tsp. smoked paprika
- 1/2 tsp. garlic powder
- 2 1/2 cups sharp Cheddar cheese, grated and firmly packed
- 1/8 tsp. ground Himalayan sea salt, or to taste
- 1/8 tsp. freshly ground black pepper, or to taste (I always use mixed peppercorns)
- 1 tsp. hot sauce such as Cholula
Directions
- In a medium saucepan over medium heat, add butter and when melted, add flour. Whisk until the roux turns golden, about 1 ½ minutes.
- Pour in beer slowly whisking constantly. Add milk, mustard, Worcestershire sauce, smoked paprika and garlic powder. Whisk until the mixture is smooth and thickens, about 2 ½ to 3 minutes.
- Add cheese and whisk continuously until melted. Taste and if needed, add salt and freshly ground black pepper.
- Add hot sauce and bring the mixture to a simmer; cook for a few minutes until the sauce thickens.
- Serve warm with tortilla chips, pretzels, crackers or veggies. Yields 2 ½ cups