Beer Cheese Dip

2 Tbsp unsalted butter
2 Tbsp all-purpose flour
1 Tbsp Beer Powder
1 Tbsp Backwoods Hickory Rub
2 tsp Chives
½ tsp Mustard–Yellow Ground
1½ cups milk
4 oz sharp cheddar cheese, shredded
Melt butter in a medium saucepan over medium heat. Once melted, add flour, beer powder, backwoods hickory rub, chives, and ground mustard; stir until combined. Cook for 1 minute while stirring continuously until a smooth paste forms and starts to bubble around the edges.

Remove saucepan from stove and cool for 1 minute. Add milk and whisk to incorporate; return pan to stove over medium-high heat and whisk until mixture comes to a boil and begins to thicken. Reduce heat and simmer for 3 minutes, whisking frequently.

Remove saucepan from stove. Add shredded cheese and whisk until cheese is fully melted and mixture is smooth.

Serve warm with pretzels or chips or spoon over grilled meats and vegetables (sauce will thicken as it cools). Alternately, refrigerate and serve as a chilled dip or spread for sandwiches.

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