Beer Cheese Dip
You only need 10 minutes to make this Beer Cheese Dip! This easy beer cheese sauce pairs perfectly with your favorite pretzel recipe. Perfect cheesy appetizer for serving a crowd on game day!
Servings 2 cups
Ingredients
- 4 tablespoons (57 grams) unsalted butter
- 1/4 cup (32 grams) all-purpose flour
- 1 cup whole milk
- 2/3 cup wheat beer
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon Dijon mustard
- 3/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- 1 1/2 cups freshly grated sharp cheddar cheese
- 1/2 cup freshly grated smoked gouda cheese
Instructions
- Melt the butter in a medium saucepan over medium heat. Add the flour, and whisk together until a thick and clumpy paste (roux) forms and the raw flour cooks out, about 1 minute.
- Gradually whisk in the milk. Continue whisking until it slightly thickens, about 1 minute. Reduce heat to low and whisk in the remaining ingredients.
- Remove the cheese dip from heat and pour into a serving dish. Allow to cool slightly to thicken. Serve warm.
- Cover and store leftovers in the refrigerator for up to 1 week. Heat over stovetop or in the microwave before serving again.
Notes
Freshly shredded cheese melts best, for the smoothest beer cheese dip. If you have a food processor, use the shredding attachment to make quick and easy work of shredding your cheeses.
Feel free to adjust spices to taste, noting that older spices carry less flavor than fresh spices.