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
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Preparation
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.)