beer cheese dip

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By Francine Lizotte
from Surrey South, BC

This is a great appetizer to enjoy. It can also be poured over nachos and garnished with jalapeño peppers

serves 2 1/2 cups
prep time 5 Min
cook time 15 Min
method Stove Top

Ingredients For beer cheese dip

  • 1 c
    lager beer, room temperature and flat
  • 2 Tbsp
    unsalted butter
  • 2 Tbsp
    unbleached all-purpose flour
  • 1/3 c
    whole milk
  • 1/2 Tbsp
    dijon mustard
  • 1 tsp
    worcestershire sauce
  • 1/2 tsp
    smoked paprika
  • 1/2 tsp
    garlic powder
  • 2 1/2 c
    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

How To Make beer cheese dip

  • 1
    In a medium saucepan over medium heat, add butter and when melted, add flour. Whisk until the roux turns golden, about 1 ½ minutes.
  • 2
    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.
  • 3
    Add cheese and whisk continuously until melted. Taste and if needed, add salt and freshly ground black pepper.
  • 4
    Add hot sauce and bring the mixture to a simmer; cook for a few minutes until the sauce thickens.
  • 5
    Serve warm with tortilla chips, pretzels, crackers or veggies. Yields 2 ½ cups
  • 6
    To view this recipe on YouTube, click on this link >>>> https://youtu.be/Bfg6mv8Tjnw
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