Beer cheese dip recipe
 This gooey beer and smoked cheese combo makes a great treat for a Father’s Day banquet or simply enjoyed with friends. 50g/1¾oz salted butter 50g/1¾oz plain flour 180ml/6fl oz light or pale ale200ml/7fl oz milk 200g/7oz smoked cheddar, finely grated 65g/2¼oz mozzarella, grated½ tsp sweet smoked paprika½ tsp mustard powder sea salt and freshly ground black pepper bagel pieces or fresh pretzels, to serve 50g/1¾oz salted butter 50g/1¾oz plain flour 180ml/6fl oz light or pale ale 200ml/7fl oz milk 200g/7oz smoked cheddar, finely grated 65g/2¼oz mozzarella, grated ½ tsp sweet smoked paprika ½ tsp mustard powder sea salt and freshly ground black pepper bagel pieces or fresh pretzels, to serve Method Melt the butter in a small heavy-based saucepan over a medium-low heat. Sprinkle in the flour and stir together using a wooden spoon to create a roux. Allow the flour to cook for 1 minute, stirring continuously.Slowly pour in the ale to create a thick paste, continuing to stir continuously. Once combined, cook for a further minute to allow the alcohol to cook out – make sure you keep stirring to ensure it doesn’t stick. Gradually add the milk to the pan in stages, ensuring that the milk is fully combined before adding more. Once all the milk has been added and a smooth sauce has been created, sprinkle in both cheeses along with the paprika and mustard powder. Allow the cheese to completely melt then season with salt and pepper. Serve in the pan, or pour the dip into a warm bowl and enjoy with bagel pieces or fresh pretzels for dipping. Melt the butter in a small heavy-based saucepan over a medium-low heat. Sprinkle in the flour and stir together using a wooden spoon to create a roux. Allow the flour to cook for 1 minute, stirring continuously. Melt the butter in a small heavy-based saucepan over a medium-low heat. Sprinkle in the flour and stir together using a wooden spoon to create a roux. Allow the flour to cook for 1 minute, stirring continuously. Slowly pour in the ale to create a thick paste, continuing to stir continuously. Once combined, cook for a further minute to allow the alcohol to cook out – make sure you keep stirring to ensure it doesn’t stick. Slowly pour in the ale to create a thick paste, continuing to stir continuously. Once combined, cook for a further minute to allow the alcohol to cook out – make sure you keep stirring to ensure it doesn’t stick. Gradually add the milk to the pan in stages, ensuring that the milk is fully combined before adding more. Once all the milk has been added and a smooth sauce has been created, sprinkle in both cheeses along with the paprika and mustard powder. Gradually add the milk to the pan in stages, ensuring that the milk is fully combined before adding more. Once all the milk has been added and a smooth sauce has been created, sprinkle in both cheeses along with the paprika and mustard powder. Allow the cheese to completely melt then season with salt and pepper. Serve in the pan, or pour the dip into a warm bowl and enjoy with bagel pieces or fresh pretzels for dipping. Allow the cheese to completely melt then season with salt and pepper. Serve in the pan, or pour the dip into a warm bowl and enjoy with bagel pieces or fresh pretzels for dipping. Recipe tips This dip must be eaten warm so make sure you serve in a warm bowl, a fondue set or even the pan you made it in to avoid it going stodgy. Any leftover dip can be cooled and used as a Welsh rarebit topping. Simple spread over toast and place under a hot grill until browned and bubbling.