Ingredients

The following ingredients have 4 Servings
  • 12 oz beer (lager or ale )
  • 8 oz cream cheese
  • 2 cups sharp cheddar cheese (shredded)
  • 1 tbsp Dijon mustard
  • 1 tsp Sriracha sauce
  • 1/2 tsp garlic powder
  • 1 tsp worcestershire sauce
  • pinch cayenne pepper (optional)
  • salt & pepper to taste
  • green onions for garnish (if desired)
  • soft pretzel bites, baguette slices, pita chips, tortilla chips

Instruction

  • Pour the beer in a medium pan and bring to a simmer.
  • Lower to medium heat and add the cubed cream cheese.
  • Use a whisk to stir and work the cream cheese into the beer until it's completely melted. (It's normal for the sauce looks a little broken at this point)
  • Add the dijon mustard, garlic powder, worcestershire sauce, sriracha and (optional) cayenne pepper
  • Turn the heat down to low and add the cheese a half-cup at a time, whisking constantly. Allow the cheese to melt before adding the next half-cup. (BE PATIENT! The sauce will go through stages and look like it's not coming together, but just keep whisking it over low heat.)
  • Continue cooking over medium-low heat about about 4-5 minutes until it is smooth and thick. Do not let it boil once you've added the cheese, or the sauce will break.
  • When all of the cheese is melted and the sauce is smooth, remove it from the heat and taste for seasoning. I usually add a pinch of salt and a healthy amount of black pepper, but you can add more Sriracha, mustard, or whatever other spices you like.
  • Serve immediately with green onions sprinkled on top for garnish, if desired.