Aged-Cheddar and Beer Dip
INGREDIENTS
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2 tablespoons unsalted butter
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3 tablespoons unbleached all-purpose flour
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2 teaspoons fresh thyme leaves
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2 teaspoons Dijon mustard
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1 bottle (12 ounces) lager beer
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4 ounces cream cheese, room temperature, cut into 6 to 8 pieces
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6 ounces extra-sharp cheddar, grated (about 1 1/2 cups)
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6 ounces Gruyere, grated (about 1 1/2 cups)
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2 teaspoons Worcestershire sauce
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Kosher salt and freshly ground pepper
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1/4 cup coarsely crushed pretzel rods, plus whole pretzel rods for serving
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Inner celery stalks, for serving
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