A smooth, tangy cheese dip made with sharp cheddar, a splash of beer, Dijon mustard and garlic. It comes together on the stovetop in about 15 minutes and is the perfect partner for soft pretzels on game day.
Recommended for this recipe
Melts the cheese gently and evenly without scorching.
Keeps the dip warm and creamy for the whole party.
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Ingredients
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 3/4 cup (180 ml) milk
- 1/2 cup (120 ml) beer (lager or amber ale)
- 2 cups (225 g) sharp cheddar, freshly shredded
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- Soft pretzel bites for serving
Instructions
- Melt the butter in a saucepan over medium heat. Whisk in the flour and cook 1 minute.
- Slowly whisk in the milk, then the beer, until smooth.
- Simmer 2 to 3 minutes until slightly thickened.
- Lower the heat and stir in the cheddar a handful at a time until melted.
- Stir in the mustard, garlic powder and paprika. Serve warm with pretzels.
Tips for the best results
Shred the cheese from a block; pre-shredded cheese can make the dip grainy. For a non-alcoholic version, replace the beer with more milk or chicken broth.
Nutrition per serving
Daily values are based on a 2,000-calorie diet.
Estimated values per serving of dip, without pretzels.
Shop this recipe
Freshly shredded cheddar melts into a silky dip.
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