📝 About This Recipe
This velvety, amber-hued dip is the ultimate tribute to the cozy gastropubs of the American Midwest, where sharp cheddar meets the complex notes of a good craft ale. By building a classic roux and slowly emulsifying hand-shredded cheeses, we create a texture that remains perfectly dippable even as it cools. Infused with a hint of garlic, mustard, and a touch of smoky heat, this is the definitive centerpiece for game days or casual gatherings.
🥗 Ingredients
The Flavor Base
- 4 tablespoons Unsalted Butter (high quality, like European-style)
- 1/4 cup All-purpose Flour (sifted)
- 2 cloves Garlic (minced into a paste)
- 1 small Shallot (finely minced)
The Liquids
- 12 ounces Amber Ale or Lager (at room temperature; avoid overly hoppy IPAs)
- 1/2 cup Whole Milk (room temperature)
- 1 teaspoon Worcestershire Sauce
- 1 tablespoon Dijon Mustard (smooth or stone-ground)
The Cheese Blend
- 3 cups Sharp Cheddar Cheese (freshly grated from a block)
- 1 cup Gruyère or Swiss Cheese (freshly grated for extra meltability)
- 4 ounces Cream Cheese (softened and cubed)
Seasonings & Garnish
- 1/2 teaspoon Smoked Paprika
- 1/8 teaspoon Cayenne Pepper (adjust for heat preference)
- to taste Kosher Salt
- 2 tablespoons Fresh Chives (finely chopped for garnish)
👨🍳 Instructions
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1
Begin by hand-grating your cheeses. It is vital to use block cheese rather than pre-shredded bags, as the latter are coated in potato starch which will make your dip grainy.
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2
In a heavy-bottomed saucepan or Dutch oven over medium heat, melt the 4 tablespoons of butter until it begins to foam.
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3
Add the minced shallot to the butter and sauté for 2-3 minutes until translucent and soft, but not browned.
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4
Stir in the minced garlic and cook for just 30 seconds until fragrant.
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5
Whisk in the flour to create a roux. Cook the roux for 1-2 minutes, whisking constantly, to remove the raw flour taste. It should look like a pale golden paste.
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6
Slowly pour in the beer in a steady stream, whisking vigorously to ensure no lumps form. The mixture will thicken significantly at first.
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7
Once the beer is incorporated, whisk in the milk, Dijon mustard, Worcestershire sauce, smoked paprika, and cayenne pepper.
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8
Bring the mixture to a gentle simmer. Let it bubble for 3-5 minutes until it has thickened enough to coat the back of a spoon.
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9
Reduce the heat to low. This is the most critical step: if the heat is too high when adding cheese, the proteins will seize and the sauce will break.
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10
Add the softened cream cheese cubes first, whisking until completely melted and smooth.
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11
Add the shredded cheddar and Gruyère one handful at a time. Whisk slowly in a figure-eight motion, waiting for each batch to melt before adding the next.
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12
Once all the cheese is incorporated and the dip is glossy, taste it. Add kosher salt only if needed, as the cheese and beer already provide significant saltiness.
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13
Remove from heat immediately. Pour the dip into a warm serving bowl and garnish with the fresh chives and an extra pinch of smoked paprika.
💡 Chef's Tips
Always use room temperature beer and milk to prevent the sauce from 'shocking' and becoming lumpy. Avoid IPAs or very bitter beers, as the reduction process intensifies the hops and can make the dip taste metallic or overly bitter. If the dip becomes too thick as it sits, whisk in a tablespoon of warm milk or beer to loosen it back up. For the smoothest texture, grate your cheese using the fine side of a box grater so it melts almost instantly. If your sauce does break (looks oily), whisk in a teaspoon of lemon juice or a splash of warm milk to help re-emulsify the fats.
🍽️ Serving Suggestions
Warm, soft pretzel bites or large sourdough pretzels are the gold standard pairing. Crisp Granny Smith apple slices provide a tart, refreshing contrast to the rich cheese. Blanched broccoli florets or chilled cauliflower pieces make for a lighter, crunchier dipping option. Serve alongside a glass of the same beer used in the recipe to bridge the flavors. Use leftovers as a decadent sauce for roasted potatoes or poured over a burger.