Beer Cheese Dip
The Spice & Tea Exchange
3-4 servings
25 minutes
10 minutes
When beer and cheese combine it’s a match made in snacking heaven. Flavors get elevated by the subtle smokiness of Backwoods Hickory Rub and the tang of ground mustard. Serve hot off the stove as a melty sauce – or cool and serve chilled as a dip or spread. It goes with everything – soft or crunchy pretzels, tortilla or potato chips, crusty bread, veggie sticks, apple slices, sandwiches, and so much more.
Ingredients
- 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
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Beer Cheese Dip (Kit)
Directions
- 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.