There are certain times when we are totally okay with indulging in ridiculously yummy foods that we know are probably less than great for our health. Sitting around and watching the big game with friends and family is one of those times when we’re just happy to be around loved ones and we like to soak it all in. (Much like the piece of bread when we dunk it into this dip!)
This beer cheese dip is sinfully delicious and we’re not sorry! Use your favorite beer keeping it mind that lighter draughts will produce a lighter dip and vice versa and cheese, gradually melt and blend it all together and you’re golden. You do need to plan out the rest of your party prep, since this dip is best made right before serving, but it’s really easy and packs a flavorful punch, sure to be everyone’s favorite!
Beer Cheese Dip
Yield: 2-2 1/2 cups
- 1 cup ale or lager (or your choice beer; light and crisp will result in a lighter sauce, etc.)
- 1 cup cheddar cheese, grated
- 2/3 cup milk
- 1/2 cup pepper jack cheese (optional)
- 1/4 cup all-purpose flour
- 2 tablespoons unsalted butter
- 2 teaspoons Worcestershire sauce
- 1 teaspoon dry mustard
- kosher salt and freshly ground pepper, to taste
- tortilla chips, for serving
- Melt butter in a medium saucepan over medium-high heat and add in flour. Stir roux for 2-3 minutes, or until smooth and pasty and flour has had a chance to cook (but not burn).
- Whisking continuously, gradually whisk in milk until smooth. Then pour in beer and stir until fully incorporated.
- Raise heat to medium-high and let mixture simmer lightly. Stir in Worcestershire sauce and dry mustard and season with salt and pepper.
- Continuing to stir, let cook for about 4 minutes, or until sauce thickens.
- 1/3 cup at a time, add in grated cheese and stir until (almost) fully melted. Then add another handful. Continue with remaining cheese.
- Once mixture is smooth and thick, taste and adjust seasoning, if necessary.
- Transfer to serving bowl and serve immediately with tortilla chips, crackers, or slices of toasted baguette.
Recipe adapted from Williams Sonoma