Beer Cheese Dip
Total Time
25 Minutes
Prep Time
15 Minutes
Cook Time
10 Minutes
Rating
4.67 out of 5 stars
(6)
Ingredients
2 cups
- 4 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 1 cup lager beer (see note)
- 1½ cups half & half
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- ¼ teaspoon garlic powder
- Scant ½ teaspoon salt
- ¼ teaspoon cayenne pepper
- 4 oz (1 cup) shredded Cheddar cheese
- 4 oz (1 cup) shredded Gruyère cheese
- 1 tablespoon chopped fresh chives, for serving (optional)
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Preparation
Step 1
Melt the butter in a medium saucepan over medium heat. Add the flour and whisk until the flour is completely absorbed. Continue cooking, whisking constantly, for 1 minute.
Step 2
While whisking constantly, slowly pour in the beer and half & half. Whisk in the mustard, Worcestershire sauce, garlic powder, salt, and cayenne pepper. Bring the mixture to a boil, whisking constantly, then reduce to a simmer and continue cooking, whisking frequently, until thickened enough to coat the back of a spoon, about 3 minutes.
Step 3
With the heat on low, add the cheeses a handful at a time, whisking between each addition, until the cheese is fully melted before adding more. Taste and adjust seasoning, if necessary. Transfer the dip to a serving bowl and sprinkle with fresh chives, if using. Serve immediately.
Step 4
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Chef's notes
Lager is a family of beers that includes bright lagers, amber lagers, dark lagers, Oktoberfests, and pilsners. I used Fat Tire because that what I had in the house, but Budweiser, Bud Light, Coors Light, and Miller Lite are all good options. No need to use anything fancy!
Make-Ahead Instructions:
Beer cheese dip can be made up to 3 days ahead of time and reheated over medium-low heat on the stovetop, whisking frequently, until warmed through. If it's too thick, add a bit of half & half to thin it out.
