Beer Cheese Dip

Creamy, cheesy, a little boozy, and dangerously scoopable. This dip is a must for any game day spread.

Ingredients:

2 tbsp butter
2 tbsp all-purpose flour
1 cup beer (lager, pilsner, or ale; avoid overly hoppy IPAs unless you want bitterness)
1 cup whole milk (or half-and-half for richer dip)
2 cups shredded sharp cheddar cheese
1 tsp Dijon mustard
½ tsp garlic powder
½ tsp onion powder
¼–½ tsp smoked paprika (optional)
Salt & pepper to taste
Optional: a few dashes of hot sauce

Instructions:

1. In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for about 1 minute until lightly bubbly (do not brown).
2. Slowly pour in the beer, whisking constantly to avoid lumps. It will foam and then settle but keep whisking!
3. Once the beer mixture has thickened slightly (1–2 minutes), add the milk and continue whisking until smooth and warmed through.
4. Reduce heat to low. Add the shredded cheddar a handful at a time, whisking until fully melted and smooth.
5. Stir in Dijon mustard, garlic powder, onion powder, smoked paprika, and optional hot sauce. Taste and adjust salt & pepper.
6. Transfer to a bowl or small crock pot to keep warm and melty.
7. Serve with crusty bread or pretzels

Tips: For a smoother dip, use freshly shredded cheese (pre-shredded has anti-caking agents that can make the dip grainy)

For a non-alcoholic dip: use chicken broth with a splash of apple cider vinegar to mimic the tang of the beer.

Beer choice:
Lager or pilsner: classic and mild
Amber or brown ale: richer and maltier
IPA: more bitter (use only if you like that flavor)
Add-ons: Cooked bacon bits, jalapeños, caramelized onions, or a splash of Worcestershire.