This one isn’t so healthy. But then again, you can pair it with some veggies, so it kind of (sort of balances) out. Also, as we are nearing Super Bowl time (a bona fide food blogger’s holiday, right?), I can’t stop thinking about recipes having to do with a lot of cheese. After a dilated beer cheese fondue attempt at New Year’s, I was bound and determined to get a similar flavor profile in a slightly less fancy, more casual dish.
A few things about this recipe which I discovered while making it: you really should try to keep it warm during serving, if at all possible. Mine was delightfully melty and gooey for about 5-10 minutes after I removed it from the sauce pan, and then it definitely took on more of a dip-like texture. It still tasted fantastic, and if you are looking for a thick, dip-like texture, then here you go. But, if you are looking for more of a smooth, creamy fondue texture, I recommend either heating/serving it in small batches or even using a small fondue pot/crockpot for serving.
And, as far as flavor goes, if you want a bold, cheesy taste, then go with the sharpest cheddar you can find. I also used a nice Pale Ale for a distinctive beer taste. (this is the one I used.) But play around with this. Adjust the heat factor by adding/omitting the Sriracha. I paired it with vegetables, but the pretzels were my favorite. (surprise, surprise.)
Beer Cheese Dip
Servings: makes about 2 cups
2 tablespoons unsalted butter
3 tablespoons all-purpose flour
1/2 cup milk (I used skim.)
3/4 cup beer, preferably an ale
1 teaspoon ground dry mustard
2 teaspoon Worcestershire sauce (use a vegetarian/vegan-friendly one if this is a concern)
1-2 teaspoons Sriracha, or to your own taste
12 oz. sharp cheddar cheese, grated
For serving: vegetables, pretzels, chips, etc.
1. Melt the butter in a saucepan over medium heat.
2. Sprinkle in the flour and cook, whisking constantly, for about 2 minutes (it will be crumbly).
3. Slowly whisk in the milk and the beer, increase the heat to medium-high and bring the mixture to a simmer, whisking frequently (it might be a little lumpy still-that’s ok.)
4. Add the mustard, Worcestershire sauce, and Sriracha (if using) and cook, whisking frequently, until the mixture begins to thicken, 3 to 5 minutes.
5. Add the cheese in small batches, stirring until each batch of cheese has melted completely. Serve immediately or transfer to a small fondue pot/crockpot for serving.
Source: Barely adapted from Williams-Sonoma.