Beer Cheese Dip
Ingredients
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup beer a lager works well
- 1 cup whole milk
- 8 oz sharp cheddar shredded
- 4 oz Gruyere shredded
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- soft pretzel bites for serving
Instructions
- Melt the butter in a medium saucepan over medium heat.
- Whisk in the flour and cook for 1 minute, stirring constantly, until the raw flour smell disappears.
- Slowly pour in the beer and milk, whisking the whole time to keep the mixture smooth.
- Simmer for 3 to 4 minutes, stirring often, until the mixture coats the back of a spoon in a solid layer.
- Reduce the heat to low and add the shredded cheese a handful at a time, whisking each addition in fully before adding more.
- Stir in the Dijon mustard, garlic powder and cayenne once all the cheese has melted in.
- The dip is ready when it is thick enough to hold on a pretzel without sliding off.
- Transfer to a serving bowl and serve warm with soft pretzel bites.
Good to Know
Swap the beer for the same amount of chicken broth plus a teaspoon of apple cider vinegar for a kid-friendly, alcohol-free version.