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Beer Cheese Dip

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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.