Super Bowl Recipe: Beer & Cheddar Dip

Nealey Dozier
Nealey Dozier
Nealey Dozier is a former wedding planner turned chef, culinary instructor, recipe developer, and food writer. She is based in Atlanta. You can find more of her Southern adventures in eating and entertaining at www.dixiecaviar.com.
updated May 2, 2019
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Credit: Nealey Dozier

Serves4-6

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(Image credit: Nealey Dozier)

The Super Bowl is fast approaching. You may have heard me mention my love for football before, but to be honest I’m much more of a college fan than pro. It’s just what happens when you grow up in an SEC town. That being said, I never need an excuse to come up with fun new appetizers.

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.

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Beer & Cheddar Dip

Serves 4-6

Nutritional Info

Ingredients

  • 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 tablespoons

    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

Instructions

  1. 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.

(Image credit: Nealey Dozier)

Related: Tailgate Recipe: Santiago Salsa (Beans and Rice Dip)
(Images: Nealey Dozier)

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appetizer
snacks