This beer and cheddar dip is the culmination of many other recipes I've made over the years: beer cheese soup, stove top mac and cheese, and nacho sauce. Yes really, it's a combination of all of the above. I created this appetizer with all of those things in mind, using the best parts from each. Even better, it totally worked!
The great thing about this dip is that you don't need a football game as an excuse to enjoy it. It's the perfect winter snack for après-ski or après-work. Technically it's just America's version of fondue. And who doesn't like fondue!?
I'm not sure where I'll be watching the big game this year, but I can tell you one thing, this dip will be making an appearance.
Beer & Cheddar Dip
1 cup (8 ounces) evaporated milk
1 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce
10 ounces extra-sharp cheddar cheese, shredded
1 cup amber beer
2 tablespoon cornstarch mixed with 2 tablespoons water
Kosher salt and freshly ground black pepper, to taste
Bacon crumbles and green onions, for garnish (optional)
Pretzels, pretzel bread, or crudités, for serving
In a medium saucepan over medium-low heat, whisk together evaporated milk, eggs, mustard, Worcestershire sauce, and half of the shredded cheese. Once the cheese sauce begins to warm, add the beer and cornstarch-water mixture (aka the slurry). Whisking frequently, gradually add the remaining cheese and cook until the sauce reaches desired thickness, about 10 - 12 minutes. Season generously with salt and pepper. Keep warm over lowest heat setting, stirring frequently, until ready to serve. Garnish with bacon crumbles and green onions and serve with pretzels, pretzel bread, or crudités.
Related: Tailgate Recipe: Santiago Salsa (Beans and Rice Dip)
(Images: Nealey Dozier)