Beer Cheese
A warm cheddar and beer dip with Dijon, Worcestershire and hot sauce, made for scooping with pretzels, bread or crisp vegetables.
Prep 5 min · Cook 10 min · Total 15 min · Makes about 3 cups
Ingredients
- 12 ounces sharp cheddar cheese, shredded
- 1 1/2 tablespoons cornstarch
- 1 bottle beer, preferably brown ale
- 5 ounces evaporated milk
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce
- Kosher salt, to taste
Directions
- In a medium bowl, coat the cheese with the cornstarch and put it to the side.
- In a medium saucepan, whisk the beer, milk, mustard and Worcestershire sauce until combined. Set the pan over medium heat and warm the mixture until it begins to steam softly, whisking often so nothing catches on the bottom.
- Once the beer mixture is warm, stir in the cheese. Continue stirring until the cheese has fully melted and the dip is thick, with a few small bubbles breaking through.
- Mix in the hot sauce, then add kosher salt to taste. Serve right away.