ARE YOU READY FOR SOME OCTOBERFEST AND FOOTBALL?!?
Here’s the perfect game day and beer fest cheese dip comin’ atcha; right here, right now.
BEER CHEESE DIP
Serves a crowd
- 3 tbsp butter
- 3 tbsp flour
- 1 bottle of lager
- 1 teaspoon spicy brown mustard
- 1/2 tsp ground mustard
- 1 tsp worcestshire sauce
- 1 tbsp cream cheese
- 4 ounces shredded mild cheddar cheese
- 4 ounces shredded smoked Gouda cheese
- 2 ounces shredded sharp cheddar cheese
- 1 tsp kosher salt
In a medium sized sauté pan, over medium heat, melt the butter. Once melted, whisk in the flour, brown mustard, ground mustard, and a pinch of salt. Let the roux cook for a couple minutes over medium low heat. Once slightly golden, slowly whisk in the beer.
S. L. O. W. L. Y. This helps the clumps disappear.
Allow the beer mixture to cook for a few minutes. It should start to bubble (you can raise the heat) and start to thicken. Whisk in the worcestshire sauce and cream cheese until smooth. Then add in your shredded cheese. Whisk til smooth.
Season to taste with salt and pepper, and paprika if you’d like. Serve with some pretzels and some bread and your favorite beer. Happy October!