Ingredients

The following ingredients have 2 Servings
  • 2 Tablespoons (30g) unsalted butter
  • 3 Tablespoons (24g) all-purpose flour
  • 3/4 cup (180ml) whole milk or half-and-half*
  • 2/3 cup (160ml) beer*
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon salt
  • 2 and 1/2 cups (315g; 10 ounces) shredded sharp cheddar cheese (see note)

Instruction

  • First, make sure your cheddar cheese is freshly-shredded and ready to go. Set aside for step 4.
  • Melt the butter in a medium saucepan over medium heat. Add the flour and whisk together until a thick and clumpy paste forms, about 1 minute.
  • In a slow and steady stream, whisk in the milk. After it’s all added, continue whisking until it slightly thickens, about 1 minute.
  • One at a time, whisk in the remaining ingredients.
  • Remove the cheese dip from heat and pour into a serving dish. Sprinkle with extra cheese, if desired. The dip will be thin right off the stove, but will begin to thicken after a few minutes. It’s delicious warm or room temperature.
  • Cover and store leftovers in the refrigerator for up to 1 week. Heat over stovetop or in the microwave before serving again.