Beer Cheese Dip

Course: Appetizer

Keyword: Dip, Game Day, Holiday, Tailgating

Prep Time: 5

Cook Time: 10

Servings: 3 cups

Calories: 138kcal

Author: Marilyn

Silky, bold, and built not to break. This beer cheese stays glossy on the table. The method is gentle heat, starch support, and a clean finish so it pours.

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Ingredients

12 ounces sharp cheddar cheese shredded
1 ½ tablespoons cornstarch
12 ounce beer (1 bottle) preferably an ale
5 ounce can evaporated milk 2/3 cup
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce such as Mike's Red Hot
Kosher salt to taste

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Instructions

In a medium bowl, toss together the cheese and cornstarch. Set aside.
In a medium saucepan over medium heat, whisk together beer, milk, mustard, and Worcestershire sauce. Heat until gently steaming, whisking frequently to prevent scorching.
When beer mixture is warm, add cheese, stirring until completely melted, bubbling slightly, and thickened. Stir in hot sauce and season with salt to taste. Transfer to a serving bowl and serve immediately. (see Tip).

Notes

Tips:

Shred your cheese at home. Pre-shredded cheese has additives to keep the cheese from sticking together. The additive has the potential to change the consistency of your dip.
If you want to keep the dip warm for hours, transfer to a small slow cooker and set it on warm. You can also use a small chafing dish.

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