Cheese Dip-with or without beer
This ultimate party dip is perfect for pretzels, chips, and veggies. This dip is a hit at any gathering. Quick and easy to make, it's sure to be a crowd-pleaser!
Ingredients
- 1/4 cup butter
- 1/4 cup flour
- 1/2 tsp onion powder
- 3/4 tsp garlic powder
- 1/8 tsp cayenne pepper more to taste
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 2/3 cup light beer (or extra milk)
- 1 cup milk
- 1/2 tsp dijon
- 1 tsp Worcestershire sauce
- 2 cups cheddar cheese, sharp freshly shredded-not pre-shredded cheese
- 1 cup Swiss cheese freshly shredded-not pre-shredded cheese
Instructions
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Melt butter over medium heat. Then, whisk in flour and cook. Cook for one minute-stirring constantly.
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Add the onion powder, garlic powder, cayenne pepper, salt and smoked paprika and whisk together.
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Slowly add the beer, a little at a time and bring to a low simmer. Make sure the mixture is smooth before adding more beer. (Skip this step if not using beer)
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Lower the heat and slowly add the milk, a little at a time. Whisking to smooth, before adding more milk. Do not add the milk all at once-a little at a time.
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Whisk in the dijon and Worcestershire. Cook until dip has thickened.
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Remove the pan from the heat and add the grated cheeses, a little at a time to incorporate. Stir until smooth and creamy. Serve with pretzels, homemade pretzel bites, veggies or tortilla chips. Enjoy!
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Notes:
Shred your own cheeses.
Store leftovers in the refrigerator for up to five days.
When using leftovers, you will need to add more milk to thin the dip back out. Heat it slowly.