Reviews
Add Rating & Review
Back to Aged-Cheddar and Beer Dip
All Reviews for Aged-Cheddar and Beer Dip
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Gallery
Aged-Cheddar and Beer Dip
Credit:
Ryan Liebe
Recipe Summary
prep: 25 mins
total: 25 mins
Yield: Serves 6 to 8
Ingredients
Ingredient Checklist
2 tablespoons unsalted butter
3 tablespoons unbleached all-purpose flour
2 teaspoons fresh thyme leaves
2 teaspoons Dijon mustard
1 bottle (12 ounces) lager beer
4 ounces cream cheese, room temperature, cut into 6 to 8 pieces
6 ounces extra-sharp cheddar, grated (about 1 1/2 cups)
6 ounces Gruyere, grated (about 1 1/2 cups)
2 teaspoons Worcestershire sauce
Kosher salt and freshly ground pepper
1/4 cup coarsely crushed pretzel rods, plus whole pretzel rods for serving
Inner celery stalks, for serving
Cook's Notes
If desired, you can keep this dip warm in a fondue pot or slow cooker.
Gallery
Aged-Cheddar and Beer Dip
Credit:
Ryan Liebe
Recipe Summary
prep: 25 mins
total: 25 mins
Yield: Serves 6 to 8
Gallery
Aged-Cheddar and Beer Dip
Credit:
Ryan Liebe
Aged-Cheddar and Beer Dip
Credit:
Ryan Liebe
Aged-Cheddar and Beer Dip
Recipe Summary
prep: 25 mins
total: 25 mins
Yield: Serves 6 to 8
Recipe Summary
prep: 25 mins
total: 25 mins
Yield: Serves 6 to 8
prep: 25 mins
total: 25 mins
prep:
25 mins
total:
Yield: Serves 6 to 8
Serves 6 to 8
Ingredients
Ingredients
- 2 tablespoons unsalted butter
- 3 tablespoons unbleached all-purpose flour
- 2 teaspoons fresh thyme leaves
- 2 teaspoons Dijon mustard
- 1 bottle (12 ounces) lager beer
- 4 ounces cream cheese, room temperature, cut into 6 to 8 pieces
- 6 ounces extra-sharp cheddar, grated (about 1 1/2 cups)
- 6 ounces Gruyere, grated (about 1 1/2 cups)
- 2 teaspoons Worcestershire sauce
- Kosher salt and freshly ground pepper
- 1/4 cup coarsely crushed pretzel rods, plus whole pretzel rods for serving
- Inner celery stalks, for serving
Directions
Melt butter in a medium saucepan over medium heat. Add flour; cook, whisking, about 2 minutes. Add thyme and mustard, then gradually add beer, whisking constantly until smooth. Bring to a boil and cook 1 minute more.
Reduce heat to medium. Add cream cheese, a piece at a time, whisking constantly until smooth. Whisk in cheddar and Gruyere, a handful at a time, until melted. Remove from heat. Add Worcestershire. Season with salt and pepper. Serve, sprinkled with pretzel crumbs, with pretzel rods and celery.
Cook's Notes
If desired, you can keep this dip warm in a fondue pot or slow cooker.
Cook’s Notes
If desired, you can keep this dip warm in a fondue pot or slow cooker.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Aged-Cheddar and Beer Dip
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Aged-Cheddar and Beer Dip
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
