Beer Cheese Dip

Instructions

1. 1

   Grate your Sharp Cheddar (and Gruyere Cheese if using) fresh from the block — pre-shredded cheese contains anti-caking agents that prevent smooth melting. Let the grated cheese and Cream Cheese sit at room temperature for about 15 minutes before you start.

2. 2

   Melt the Butter in a medium Saucepan over medium heat. Add the Minced Garlic and cook, stirring frequently, for about 1 minute until fragrant but not browned.

3. 3

   Sprinkle the All-Purpose Flour over the Butter and Garlic. Whisk constantly for 1–2 minutes to cook out the raw flour taste — the mixture will look like a thick paste (a roux).

4. 4

   Slowly pour in the Beer while whisking constantly to prevent lumps. Then Whisk in the Milk in a steady stream. Continue whisking over medium heat for 2–3 minutes until the mixture thickens and is smooth.

5. 5

   Reduce the heat to medium-low. Add the Cream Cheese cubes and stir until fully melted and incorporated.

6. 6

   Add the Dijon Mustard, Worcestershire Sauce, Smoked Paprika, Garlic Powder, Cayenne Pepper, Kosher Salt, Black Pepper, and Hot Sauce (if using). Stir to combine.

7. 7

   Remove the pan from the heat. Add the grated Sharp Cheddar (and Gruyere Cheese if using) a large handful at a time, stirring after each addition until fully melted before adding the next. Taking the pan off the heat prevents the cheese from breaking or becoming grainy.

8. 8

   Taste and adjust seasoning — add more Kosher Salt, Cayenne Pepper, or Hot Sauce as desired. If the dip is too thick, Whisk in a splash of warm Milk or Beer, 1 tablespoon at a time, until it reaches your preferred consistency.

9. 9

   Transfer to a warm serving bowl or keep in the Saucepan on the lowest heat setting. Garnish with sliced Chives and a pinch of Smoked Paprika. Serve immediately with soft pretzels, crusty bread, tortilla chips, or raw vegetables.