Beer Cheese Dip
Quick and easy Beer Cheese dip is an easy appetizer recipe everyone loves!
Servings: 16
Calories: 135kcal
Ingredients
- ¼ cup butter
- ¼ cup flour
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ⅓ cup half and half
- 12 ounces beer (1 beer)
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 8 ounces sharp cheddar cubed
- 4 ounces Swiss cheese cubed
Instructions
- In a medium saucepan, melt the butter over medium heat. Once melted add the garlic and onion powder.
- Slowly whisk in the flour, whisking constantly, until lightly browned, about 1 minute.
- Slowly whisk in the beer and half and half. Cook, whisking constantly, until the sauce is thickened and just begins to bubble, about 5 to 7 minutes.
- Reduce the heat to low and slowly add in the cheeses, whisking constantly, until melted and combined. About 8-10 min. Remove from the heat.
- Whisk in the Dijon mustard and the Worcestershire sauce.
- Garnish with chives and black pepper, if you like. Serve with pretzels or crusty bread; re-warm gently as needed.
Notes
Store leftovers of this beer cheese recipe in an airtight container. Refrigerate for up to a week! You can freeze this if you'd like, but it may have a more grainy texture after it's thawed. Regardless, if you'd like to freeze it transfer to an airtight container and store in the freezer for up to 2 months.
To reheat, pour leftover dip into a saucepan and warm on low-medium heat, stirring constantly, until warmed through.
Nutrition
Calories: 135kcal | Carbohydrates: 3g | Protein: 6g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 30mg | Sodium: 141mg | Potassium: 36mg | Fiber: 0.1g | Sugar: 0.3g | Vitamin A: 308IU | Vitamin C: 0.1mg | Calcium: 172mg | Iron: 0.2mg