Beer & Cheddar Dip Serves 4-6 1 cup (8 ounces) evaporated milk 2 eggs 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)