Made with beer and lots of cheddar cheese, this warm, hearty dip is just the thing for snacking on game day. Be sure to add the cheese slowly, allowing each batch to melt before adding more, to ensure smooth results.
Warm Beer and Cheddar Dip
2 Tbs. unsalted butter
3 Tbs. all-purpose flour
1/2 cup (4 fl. oz./125 ml) milk
3/4 cup (6 fl. oz./180 ml) ale or darker beer
1 tsp. dry mustard, such as Colman’s
2 tsp. Worcestershire sauce
Hot sauce, to taste
12 oz. (375 g) sharp cheddar cheese, grated
Kosher salt and freshly ground pepper
Chips, crostini and crudités for serving
In a saucepan over medium heat, melt the butter. Add the flour and cook, stirring constantly, for 2
minutes. Slowly whisk in the milk and beer, increase the heat to medium-high and bring the mixture to a
simmer. Add the mustard, Worcestershire and hot sauce and cook, whisking occasionally, until the
mixture begins to thicken, 3 to 5 minutes.
Working in batches, add the cheese in large handfuls, whisking until each batch has completely melted
before adding more. Season with salt and pepper. Serve immediately with chips, crostini and crudités for dipping. Makes about 2 cups.
Williams-Sonoma Test Kitchen