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Aged Cheddar and Beer Dip
Ingredients
- 2 tablespoons of butter
- 3 tablespoons of flour
- 2 teaspoons of fresh thyme
- 2 teaspoons of Dijon mustard
- 1 (12 oz.) bottle lager
- 4 ounces cream cheese, room temperature, cut into 6-8 pieces
- 6 ounces of extra-sharp cheddar, grated (1 ½ cups)
- 6 ounces of Gruyere, grated (1 ½ cups)
- 2 teaspoons of Worcestershire sauce
- Kosher salt and freshly ground pepper
- ½ cup coarsely crushed pretzel rods, plus whole pretzel rods for serving
- Celery stalks, for serving
Instructions
- Melt butter in a medium saucepan over medium heat. Add flour. Cook, whisking about 2 minutes. Add thyme and mustard, then gradually add beer, whisking constantly until smooth. Bring to a boil and cook 1 minute more.
- Reduce heat to medium. Add cream cheese, a piece at a time, whisking constantly until smooth. Whisk in cheddar and Gruyere, a handful at a time, until melted. Remove from heat. Add Worcestershire. Season the dip with salt and pepper.
- Serve, sprinkled with pretzel crumbs, with pretzels and celery.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/