Warm, creamy dips are required on any game day, but if you really want to start the party, put out a pot of beer cheese. Spiked with lager and Dijon mustard, this smooth and glossy cheese dip will be devoured by tailgaters everywhere.
The beer:
Quality cheddar cheese and a super-flavorful beer are both key to making this beer cheese sing. Make sure to choose a beer with a flavor you love, since you’ll definitely taste it in the finished dip. I recommend a lager or an amber ale, but if you prefer a hoppier flavor, you could also opt for an IPA.
The cheese:
When it comes to cheese, I love extra-sharp cheddar here, but you could also try a milder cheddar if you like. Whatever you choose, make sure to buy it in a block and shred it yourself: Pre-shredded cheese comes laden with all sorts of starches that you do not want in your sauce!
The thickener:
Many people thicken their beer cheese with a classic butter and flour roux, but to achieve the glossy, silky texture worthy of a winning tailgate, we took a cue from our queso and harnessed the dual powers of cornstarch and evaporated milk. Together with the lager, they form a silky smooth base that’s perfect for melting the cheese into and guarantees to stay smooth and emulsified, no matter how many times you need to cool and reheat it.
Serving & storage:
Freshly baked soft pretzels are beer cheese’s best friend. Buy them frozen or—better yet—make your own. Tortilla chips and hard pretzels are also great options. Leftover beer cheese can be stored in an airtight container for up to 3 days. It’s best reheated on the stove in a pot over low heat.
Made this? Let us know in the comments below.
- Yields:
- 3 c.
- Prep Time:
- 10 mins
- Total Time:
- 20 mins
Ingredients
- 3 Tbsp.
cornstarch
- 1 c.
evaporated milk, divided
- 1 1/2 c.
(12 oz.) lager or amber ale
- 1 Tbsp.
Dijon mustard
- 2 tsp.
Worcestershire sauce
- 1/2 tsp.
paprika
- 12 oz.
sharp cheddar, shredded (about 3 c.)
- 1/2 tsp.
kosher salt (optional)
- 1 Tbsp.
finely sliced chives
Soft pretzels, for serving
Directions
- Step1In a medium pot, whisk cornstarch and 1/2 cup milk until smooth. Add lager and remaining 1/2 cup milk, stir to combine, and bring to a boil over medium-high heat. Cook, stirring occasionally, until thickened, about 1 minute. Whisk in mustard, Worcestershire, and paprika until combined.
- Step2Reduce heat to low. Add cheese and stir until melted and incorporated; season with salt, if needed.
- Step3Transfer dip to a serving bowl. Top with chives. Serve with pretzels alongside.
