Beer Cheese Dip
This creamy beer cheese dip is ready in just 15 minutes. It's the perfect tangy snack recipe to bring to a Super Bowl party. Keep it warm in a slow cooker!
Ingredients
- ¼ c.unsalted butter
- ½ c.finely chopped yellow onion
- ¼ c.all-purpose flour
- 1can ipa beer
- ¼ c.half-and-half
- 6 oz.shredded fontina cheese
- 6 oz.shredded sharp yellow cheddar cheese
- 1 tsp.dijon mustard
- ½ tsp.worcestershire sauce
- chopped chives and/or black pepper, for garnish
- pretzels, to serve
Directions
- 1
In a medium saucepan, melt the butter over medium-low heat. Add the onion and cook, stirring, until softened, 4 to 6 minutes. Gradually whisk in the flour and cook, whisking constantly, until lightly browned, about 1 minute.
- 2
Gradually whisk in the beer and half and half. Cook, whisking constantly, until the sauce is thickened and just begins to bubble, 5 to 7 minutes. Reduce the heat to low and gradually add the cheeses, whisking constantly, until melted and combined. Remove from the heat.
- 3
Whisk in the Dijon mustard and the Worcestershire sauce. Garnish with chives and black pepper, if you like. Serve with pretzels; re-warm gently as needed.