Warm Beer and Cheddar Dip
Warm Beer and Cheddar Dip is rated
out of
5 by
6.
Prep Time:
15 minutes
Cook Time:
10 minutes
Servings:
8
Made with beer and lots of cheddar cheese, this warm, hearty dip is just the thing for game days. Be sure to add the cheese slowly, allowing each batch to melt before adding more, to ensure smooth results.
Ingredients:
- 2 Tbs. unsalted butter
- 3 Tbs. all-purpose flour
- 1/2 cup milk (4 fl. oz./ 125 ml)
- 3/4 cup larger or ale
- 1 tsp. dry mustard, such as Colman’s
- 2 tsp. Worcestershire sauce
- Hot sauce to taste
- 3 cups (12 oz./ 375 g) grated sharp cheddar cheese
- Kosher salt and freshly ground pepper
- Toast points, crostini and crudités for serving
Directions:
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 toast points, crostini and crudités for dipping. Makes about 2 cups.
Williams Sonoma Test Kitchen
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$42.95
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Rated 5 out of
5
by
tea4two from
Wonderful gooey, cheesy dip!
I have made this recipe several times without modifications. I always serve it with fresh from the oven soft pretzels. It's delicious and would be good on other things as well (potatoes, chips, sandwiches). I think the key is using a good sharp cheese. It's a fight for the last drop every time it's served!
Date published: 2023-06-19
Rated 1 out of
5
by
casadirosa from
Bitter,Bitter....
I followed this recipe verbatim. Fortunately, I forgot to serve it for my Super Bowl lunch. Later in the evening, folks passed on it. Today, I gave the dip a taste. This truly was the most disgusting dip I have ever made. Please retry and retest this recipe. Some major re-tweeking is in order.
Date published: 2018-02-07
Rated 5 out of
5
by
Robynshegda from
Super bowl Fav
Like most recipes, if you use quality ingredients you will get a great tasting dish. The cheddar should be of better than average, even great. DO NOT buy the preshredded cheese, which happens to have either cellulose, calcium sulfate, or potato starch to prevent clumping EW! If you use the preshredded it will feel gritty. I use this as a base for other dishes as well. Queso dip, cheddar broccoli soup etc.
Date published: 2016-02-07
Rated 4 out of
5
by
Patti215 from
game day delight
I made this for an oktoberfest themed football party and served with soft pretzel nuggets. I made a slight tweak - I used 8 oz of sharp cheddar cheese and 4 oz swiss cheese. The dip was really yummy and cheesy and it didn't break at all. I also used Allagash Black beer and a good squeeze of shriracha. The crowd loved it and I will definitely make it again.
Date published: 2014-10-27
Rated 5 out of
5
by
CelesteESQ from
Perfect Weekend Appetizer!
I served this dip with warm soft pretzel bites on a rainy Saturday evening...it was the perfect appetizer! My modifications: added two cloves of minced garlic with the butter, didn't have dry mustard so used about a tablespoon of jack Daniels prepared mustard, used a pumpkin ale for the beer, a few dashes of Frank's red hot sauce and a combination of mild cheddar (didn't have sharp on hand), muenster and applewood smoked mozzarella cheeses. The dip ended up being stringy so a bit hard to eat but that may have been bc of the cheeses I used.
Date published: 2014-09-01
Rated 2 out of
5
by
CommerceCityCitizen from
Not a lot of Cheddar Flavor
Tried this one night for a quick fix because it looked easy and sounded like it would be delicious. Preparation time was somewhat longer than stated, but it was my first time with this recipe. What I was really disappointed in was that the lack of cheddar flavor. All you really taste is the beer, mustard and Worcestershire. I even planned on skipping the hot sauce and am glad I did. I don't know whether the recipe is even worth tweaking.
Date published: 2013-10-27