Beer Cheese Dip
Ingredients
- 4 tbsp. unsalted butter
- 4 tbsp. all-purpose flour
- 1 tbsp. yellow miso paste, optional
- 1 12-ounce can Pilsner beer, or light beer of your choice
- 1 cup whole milk
- 1-pound sharp Cheddar, shredded
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. smoked paprika, optional
- Salt, to taste, if not using miso
- Pretzels, of choice, cut-up vegetables or crusty bread, for serving
Instructions
- In a medium saucepan, on medium-low heat, melt the butter; add the flour and whisk until smooth.
- Add the miso paste, if using; mix until fully incorporated.
- Cook, whisking, until mixture is bubbling and smells nutty; about 3 minutes.
- Gradually add beer and milk; whisk together until smooth.
- Cook on medium-low for 4 to 5 minutes; stirring occasionally, until thickened.
- Remove from the heat; add the cheese and whisk until melted and well incorporated; the beer cheese dip will continue to thicken as it cools.
- Stir in the garlic powder, onion powder and smoked paprika, if using.
- Taste and add salt, if necessary.
- Serve with pretzels, vegetables or crusty bread.
Notes
The dip will last for about 3 days in the refrigerator in a tightly sealed container.
To re-heat, place the cold beer cheese dip (no need to add milk or water) in a small pot and heat on low, stirring occasionally, until warmed through.
