Beer Cheese Dip
 Malty richness and cheesy bliss, beer cheese dip is the ultimate comfort food snack, perfect for game day or any day. Ingredients 4 tablespoons unsalted butter ¼ cup all-purpose flour 1 cup lager beer (see note) 1½ cups half & half 1 teaspoon Dijon mustard 1 teaspoon Worcestershire sauce ¼ teaspoon garlic powder Scant ½ teaspoon salt ¼ teaspoon cayenne pepper 4 oz (1 cup) shredded Cheddar cheese 4 oz (1 cup) shredded Gruyère cheese 1 tablespoon chopped fresh chives, for serving (optional) 4 tablespoons unsalted butter ¼ cup all-purpose flour 1 cup lager beer (see note) 1½ cups half & half 1 teaspoon Dijon mustard 1 teaspoon Worcestershire sauce ¼ teaspoon garlic powder Scant ½ teaspoon salt ¼ teaspoon cayenne pepper 4 oz (1 cup) shredded Cheddar cheese 4 oz (1 cup) shredded Gruyère cheese 1 tablespoon chopped fresh chives, for serving (optional) Instructions Melt the butter in a medium saucepan over medium heat. Add the flour and whisk until the flour is completely absorbed. Continue cooking, whisking constantly, for 1 minute. While whisking constantly, slowly pour in the beer and half & half. Whisk in the mustard, Worcestershire sauce, garlic powder, salt, and cayenne pepper. Bring the mixture to a boil, whisking constantly, then reduce to a simmer and continue cooking, whisking frequently, until thickened enough to coat the back of a spoon, about 3 minutes. With the heat on low, add the cheeses a handful at a time, whisking between each addition, until the cheese is fully melted before adding more. Taste and adjust seasoning, if necessary. Transfer the dip to a serving bowl and sprinkle with fresh chives, if using. Serve immediately. Note: Lager is a family of beers that includes bright lagers, amber lagers, dark lagers, Oktoberfests, and pilsners. I used Fat Tire because that what I had in the house, but Budweiser, Bud Light, Coors Light, and Miller Lite are all good options. No need to use anything fancy! Make-Ahead Instructions: Beer cheese dip can be made up to 3 days ahead of time and reheated over medium-low heat on the stovetop, whisking frequently, until warmed through. If it's too thick, add a bit of half & half to thin it out. Melt the butter in a medium saucepan over medium heat. Add the flour and whisk until the flour is completely absorbed. Continue cooking, whisking constantly, for 1 minute. While whisking constantly, slowly pour in the beer and half & half. Whisk in the mustard, Worcestershire sauce, garlic powder, salt, and cayenne pepper. Bring the mixture to a boil, whisking constantly, then reduce to a simmer and continue cooking, whisking frequently, until thickened enough to coat the back of a spoon, about 3 minutes. With the heat on low, add the cheeses a handful at a time, whisking between each addition, until the cheese is fully melted before adding more. Taste and adjust seasoning, if necessary. Transfer the dip to a serving bowl and sprinkle with fresh chives, if using. Serve immediately. Note: Lager is a family of beers that includes bright lagers, amber lagers, dark lagers, Oktoberfests, and pilsners. I used Fat Tire because that what I had in the house, but Budweiser, Bud Light, Coors Light, and Miller Lite are all good options. No need to use anything fancy! Make-Ahead Instructions: Beer cheese dip can be made up to 3 days ahead of time and reheated over medium-low heat on the stovetop, whisking frequently, until warmed through. If it's too thick, add a bit of half & half to thin it out. Nutrition Information Powered by Per serving (8 servings) Serving size: 4 tablespoons Calories: 254 Fat: 20 g Saturated fat: 12 g Carbohydrates: 7 g Sugar: 2 g Fiber: 0 g Protein: 10 g Sodium: 270 mg Cholesterol: 62 mg Per serving (8 servings) Serving size: 4 tablespoons Calories: 254 Fat: 20 g Saturated fat: 12 g Carbohydrates: 7 g Sugar: 2 g Fiber: 0 g Protein: 10 g Sodium: 270 mg Cholesterol: 62 mg