Beer Cheese Dip
- Yield 8
- Prep 5 minutes
- Cook 10 minutes
- Total 15 minutes
Beer Cheese Dip is a appetizers recipe on Avoteb. The yield on the card is 8. Plan on 15 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 8 servings
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup beer
- 1/2 cup whole milk
- 1 1/2 teaspoons Dijon mustard (smooth or grainy)
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon smoked paprika (optional)
- 2 cups (8 ounces) freshly-shredded cheese (I used half sharp cheddar, half smoked gouda)
- sea salt and black pepper, to taste
Method
Make the roux. Warm butter in a large saucepan or sauté pan over medium-a hot burner until melted. Tip in flour, and whisk until completely combined.
Tip in in the beer, milk, Dijon, Worcestershire and smoked paprika. Beat until smooth. Continue cooking until the mixture has thickened and almost reached a let it bubble gently. Lower the heat to low. Tip in in the cheese one handful at a time and whisk until smooth.
Salt Taste and season the dip with salt and pepper, as needed.
Plate Plate while it is hot and enjoy! (The dip will thicken a bit the longer it sets.)
