Beer Cheese Dip

Beer Cheese Dip

from sallysbakingaddiction.com
15 min
1 2 cups 1x

Ingredients

  • 2 Tablespoons (30g) unsalted butter
  • 3 Tablespoons (24g) all-purpose flour
  • 1 cup (240ml) whole milk or half-and-half*
  • 2/3 cup (160ml) beer*
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon salt
  • 2 cups (250g; 8 ounces) shredded cheddar cheese (see note)

Directions

  1. 1

    First, make sure your cheddar cheese is freshly-shredded and ready to go. Set aside for step 4.

  2. 2

    Melt the butter in a medium saucepan over medium heat. Add the flour and whisk together until a thick and clumpy paste forms, about 1 minute.

  3. 3

    In a slow and steady stream, whisk in the milk. After it’s all added, continue whisking until it slightly thickens, about 1 minute.

  4. 4

    One at a time, whisk in the remaining ingredients.

  5. 5

    Remove the cheese dip from heat and pour into a serving dish. Sprinkle with extra cheese, if desired. The dip will be thin right off the stove (and delicious, of course), but will begin to thicken after a few minutes. It’s delicious warm or room temperature.

  6. 6

    Cover and store leftovers in the refrigerator for up to 1 week. Heat over stovetop or in the microwave before serving again.