Try this simple beer cheese dip with these game-day-perfect Soft Pretzels. We love this savory favorite with Hops Flower salt. And this recipe, adapted from a Holly Nillson recipe, is also incredible with Jalapeño Lime which add a bright little kick. Use a cheese with bold flavor, such as sharp cheddar, and shred yourself for a smoother melt. Choose a beer to suit your tastes: a darker beer, such as a stout, will give a satisfying hint of bitterness. Try an amber or brown ale for a lovely, savory, balance.
Ingredients
- ¼ cup unsalted butter
- ¼ cup all-purpose flour
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ⅛ teaspoon cayenne pepper
- ½ teaspoon Hops Flower salt
- 1 cup milk
- ⅔ cup beer
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 2 cups sharp cheddar cheese cheese (8 oz), shredded
- 1 cup Gruyere cheese or Swiss cheese (4 oz), shredded
Instructions
- In a medium saucepan, make a quick roux: melt butter, flour, onion powder, garlic powder, cayenne pepper, and salt over medium heat. Cook for 1 minute.
- Stir in milk and beer a bit at a time, whisking until smooth after each addition. Continue cooking over medium heat, add in mustard and Worcestershire, cooking sauce until thick and bubbly.
- Turn off the heat and add the cheddar and Gruyere cheese. Stir until melted and smooth.
- Serve warm. Go Team!