Description
Make a quick, creamy, pub-style beer cheese dip on the stovetop in about 15 minutes. This savory sauce is perfect for dipping soft pretzels or chips.
Ingredients
Scale
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
- 1/2 cup beer (lager or pale ale recommended)
- 1/2 cup milk
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon garlic powder
- Pinch of cayenne pepper
- 8 ounces sharp cheddar cheese, shredded
- 4 ounces Monterey Jack cheese, shredded
Instructions
- Melt the butter in a medium saucepan over medium heat.
- Whisk in the flour and cook for one minute, stirring constantly to create a roux.
- Slowly whisk in the beer until the mixture is smooth. Cook until the sauce thickens slightly, about 2 minutes.
- Whisk in the milk, Dijon mustard, garlic powder, and cayenne pepper. Bring the mixture to a gentle simmer.
- Reduce the heat to low. Add the shredded cheddar and Monterey Jack cheese one handful at a time, stirring until each addition is fully melted and smooth before adding the next. Do not let the sauce boil after adding the cheese.
- Stir until the dip is velvety and completely smooth. Serve immediately with pretzels.
Notes
- Use pre-shredded cheese sparingly; freshly shredded cheese melts smoother.
- If the dip becomes too thick while sitting, whisk in a tablespoon of warm milk or beer to reach your desired consistency.
- For a sharper flavor, use only sharp cheddar cheese.
- Prep Time: 5 min
- Cook Time: 10 min
- Category: Appetizer
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 210
- Sugar: 1
- Sodium: 350
- Fat: 16
- Saturated Fat: 10
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 3
- Fiber: 0
- Protein: 13
- Cholesterol: 50