Description
Make a quick, creamy, pub-style beer cheese dip from scratch in under 15 minutes. This savory sauce is perfect for soft pretzels and game day gatherings.
Ingredients
Scale
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
- 1/2 cup milk (whole milk recommended)
- 1/2 cup beer (lager or pale ale works well)
- 1 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 to create a roux. Cook for one minute, stirring constantly.
- Slowly whisk in the milk until the mixture is smooth. Bring the mixture to a gentle simmer, stirring until it thickens slightly, about 2 minutes.
- Pour in the beer, Dijon mustard, garlic powder, and cayenne pepper. Stir to combine.
- Reduce the heat to low. Add the shredded cheddar and Monterey Jack cheese, a handful at a time, stirring continuously until each addition is fully melted and smooth before adding more. Do not let the sauce boil once the cheese is added.
- Continue stirring until the dip is completely smooth and creamy.
- Remove from heat and serve immediately with soft pretzels or your favorite dipping items.
Notes
- Use a sharp, aged cheddar for the best flavor in your dip.
- Shred your own cheese; pre-shredded cheese contains anti-caking agents that can make the sauce grainy.
- If the dip thickens too much while sitting, stir in a splash more warm milk or beer to reach your desired consistency.
- 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: 0.5
- Carbohydrates: 4
- Fiber: 0
- Protein: 12
- Cholesterol: 50