Cheddar and Beer Dip
4 tablespoons unsalted butter
¼ cup all-purpose flour
1 cup lager beer of your choice
1½ cups half & half
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
¼ teaspoon garlic powder
Scant ½ teaspoon salt
¼ teaspoon cayenne pepper
6 oz (1.5 cups) shredded cheddar cheese
4 oz (0.5 cup) shredded Gruyère cheese
Optional: chopped fresh chives for serving
Melt butter in a saucepan over medium heat. Add the flour and whisk until the flour is completely absorbed. Continue cooking, whisking constantly, for 1 minute or until the flour is light brown in color and nutty smelling.
While whisking constantly, slowly pour in the beer and half & half. Whisk in the mustard, Worcestershire sauce, garlic powder, salt, and cayenne pepper. Bring the mixture to a boil, whisking constantly, then reduce to a simmer and continue cooking, whisking frequently, until thickened enough to coat the back of a spoon, about 3 minutes.
With the heat on low, add the cheeses a handful at a time, whisking between each addition, until the cheese is fully melted before adding more. Taste and adjust seasoning, if necessary. Transfer the dip to a serving bowl and sprinkle with fresh chives, if using. Serve immediately with pretzels, smoked sausage, raw veggies, etc. Reheat gently on the stovetop over medium-low heat, whisking frequently, until warmed through.
Yield: 8 servings