Beer Cheese Dip

• servings: 6 servings
• active time: 5 minutes
• total time: 20 minutes

Ingredients

¼ cup butter

¼ cup flour

1 cup milk

½ cup beer (See Notes)

½ teaspoon EACH: garlic powder, onion powder, salt

¼ teaspoon pepper

⅛ teaspoon cayenne pepper

½ teaspoon Worcestershire sauce

1 teaspoons Dijon mustard (can sub spicy brown)

1 drop tabasco (optional)

1 cups sharp cheddar (shredded)

½ cup Gouda Cheese (shredded, See notes)

½ cup Gruyere (shredded, See notes)

Directions

Shred the cheese and set it aside.

Combine ½ tsp garlic powder, ½ tsp onion powder, 1/8 tsp cayenne, ½ tsp salt, and 1/8 tsp pepper, set aside.

Heat the milk in the microwave for 45 seconds.

In a 10-inch cast iron skillet, melt butter over medium heat. Whisk in the flour and stir for 1 minute.

Slowly incorporate the milk and then the beer, whisking as you pour. If you add it too fast, the roux will thin out too much.

Add the seasonings, Worcestershire sauce, and the mustard. Let the mixture bubble gently, increase heat if needed.

Allow it to continue to gently bubble and thicken for about 5 minutes.

Reduce heat to low and let the base cool down. Gradually sprinkle in cheese and stir to combine.

Taste, and add a splash more beer if a thinner consistency or stronger beer flavor is preferred. Season with salt/pepper if desired.

Serve with soft pretzels, crusty bread, vegetables, or chips.

Nutrition

• Calories: 314 kcal
• Total Fat: 24 g
• Saturated Fat: 15 g
• Cholesterol: 79 mg
• Sodium: 610 mg
• Total Carbohydrate: 8 g
• Dietary Fiber: 1 g
• Total Sugars: 3 g
• Protein: 15 g