关于此食谱

一款讨人喜欢、超级奶油的啤酒芝士蘸酱，可在20分钟内完成。尖锐的切达芝士和奶油芝士融化成光滑、丝绒般的基础，而你最喜欢的拉格啤酒或艾尔啤酒的轻微泼洒增添了微妙的麦芽深度。非常适合比赛日、派对或舒适的夜晚——将其温热配软椒盐脆饼、脆皮面包或蔬菜蘸食。

步骤说明

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.