HOT BEER CHEESE DIP


This has become a go-to comfort food in our house because we always seem to have the ingredients. Eat it with slices of baguette, crackers or broccoli and cauliflower florets. Once the dip is made you can reheat it in the microwave 30 seconds at a time, stirring after each round. Or warm it over low heat on the stove top. Yield 2 and 3/4 cups.*

INGREDIENTS:

  • 2 Tbsp unsalted butter
  • 3 Tbsp. all-purpose flour
  • 3/4 cup milk, divided
  • 1/2 cup beer (a lager or an ale - your preference)
  • 1 tsp. dijon mustard
  • 1/4 tsp. garlic powder
  • 1/4 tsp. salt
  • 1/8 tsp. cayenne pepper (plus more for garnish)
  • 3 cups shredded extra sharp cheddar cheese

DIRECTIONS:

  1. In a medium sauce pan over medium heat melt the better. Whisk in the flour.
  2. Take the pan off of the heat and whisk in 2 tablespoons of the milk until smooth. Then whisk in 2 more tablespoons. Add 1/4 cup of the milk and whisk that until smooth followed by the final 1/4 cup of milk.
  3. Stir in the beer, dijon, garlic powder, salt and cayenne. Return the pan to medium heat and stir until thick and bubbling, about 2-3 minutes. Remove from heat.
  4. Add the cheese one big handful at a time, whisking after each addition to melt it in. Taste and add more garlic, salt and cayenne if desired. Garnish with a pinch more of cayenne.