Malty richness and cheesy bliss, beer cheese dip is the ultimate comfort food snack, perfect for game day or any day.
Servings: About 2 cups
Prep Time:15 Minutes
Cook Time:10 Minutes
Total Time:25 Minutes
Ingredients
4 tablespoonsunsalted butter
¼ cupall-purpose flour
1 cuplager beer (see note)
1½ cupshalf & half
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
¼ teaspoongarlic powder
Scant ½ teaspoon salt
¼ teaspooncayenne pepper
4 oz (1 cup)shredded Cheddar cheese
4 oz (1 cup)shredded Gruyère cheese
1 tablespoon chopped fresh chives, for serving (optional)
Instructions
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.
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.
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.
Note: 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.