Beer Cheese Dip

Ingredients

• 12 ounces sharp cheddar cheese – coarsely shredded
• 4 ounces cream cheese – cut into small cubes
• 2 cloves garlic – minced
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 8 ounces beer
• 0.5 cup whole milk
• 1 tsp Dijon mustard
• 1 tsp Worcestershire sauce
• 0.5 tsp hot sauce
• 0.5 tsp smoked paprika
• 0.25 tsp cayenne pepper
• 0.25 tsp ground black pepper
• 0.5 tsp kosher salt
• chives – thinly sliced (for garnish)
• soft pretzels – for serving

Instructions

1. Shred the cheddar from a block for best melt and set aside; cube the cream cheese and mince the garlic.
2. Melt the butter in a medium saucepan over medium heat. Add the minced garlic and cook until fragrant, 30–60 seconds, stirring.
3. Sprinkle in the flour and whisk constantly to form a smooth roux, 1–2 minutes, without letting it brown.
4. Slowly whisk in the beer, then the milk, until smooth. Bring to a gentle simmer and cook, whisking, until thick enough to coat the back of a spoon, 3–5 minutes.
5. Whisk in the Dijon mustard, Worcestershire sauce, hot sauce, smoked paprika, cayenne, black pepper, and salt until evenly combined, 30 seconds.
6. Reduce heat to low. Add the cream cheese and stir until fully melted and smooth, 1–2 minutes.
7. Remove the pan from the heat. Gradually add the shredded cheddar by handfuls, stirring after each addition until melted and glossy, 2–4 minutes total. If the dip seems too thick, whisk in a splash of warm milk or beer to loosen.
8. Transfer to a warm serving bowl. Garnish with chives, if using, and serve warm with soft pretzels. Keep warm on low in a small slow cooker or fondue pot, stirring occasionally.