Beer Cheese Dip
Total Time
15 mins
Prep Time
5 mins
Cook Time
10 mins
Rating
5 out of 5 stars
(6)
Ingredients
8 servings
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup beer
- 1/2 cup whole milk
- 1 1/2 teaspoons Dijon mustard (smooth or grainy)
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon smoked paprika (optional)
- 2 cups (8 ounces) freshly-shredded cheese (half sharp cheddar, half smoked gouda)
- Sea salt and black pepper, to taste
How would you rate this recipe?
Preparation
Step 1
Make the roux: Heat butter in a large saucepan or sauté pan over medium-high heat until melted. Add flour, and whisk until completely combined.
Step 2
Add the remaining ingredients: Add in the beer, milk, Dijon, Worcestershire, and smoked paprika. Whisk until smooth. Continue cooking until the mixture has thickened (and has nearly reached a simmer). Add cheese and whisk until smooth.
Step 3
Season: Reduce heat to low. Taste and season the dip with salt and pepper, as needed.
Step 4
Serve: Serve immediately and enjoy! (Dip will thicken a bit the longer it sets.)
Step 5
Save recipe for the next time?
Chef's notes
Cheese:
Be sure to purchase a block of cheese and shred it yourself (using a box grater or a food processor grating attachment) just before adding it to the recipe. Store-bought shredded cheese typically has a coating that prevents the cheese from melting smoothly, so it’s best to grate it yourself.
Consistency:
If the dip seems a bit too thick, just whisk in some extra milk. If it seems a bit too thin, add in a bit more cheese. (Although remember that the dip will thicken considerably the longer it sits.)
