5 Step Simple & Easy Beer Cheese Dip


Yesterday I went with one of best friends to the Luke Bryan concert for his Kill the Lights tour. To say the least it was phenomenal. I bring that up because prior to this we were looking for some delicious food ideas for before the concert. My friend suggested beer cheese dip. The only time before this that I had eaten beer cheese dip, was from Applebee's. With my hopes set high I decided on an easy recipe that I found on cookthestory.com. ( http://cookthestory.com/easy-hot-beer-cheese-dip-recipe/ ) I tweaked it a little to make it my own and because I didn't readily have some of the ingredients available.

My favorite way to eat beer cheese dip is with soft pretzels. You can find those in the frozen section at Walmart. You can warm them up in the microwave and in a few minutes have a delicious accessory to your beer cheese dip. The best part about trying a new recipe is when you have someone test taste and they honestly love it. That was the result I had after making this recipe.

There are a couple of things I will do differently next time. First, I used Labatt Blue beer because it's what I had on hand. In the end the dip tasted great, but I would like to experiment with other beers in the future. Second, I substituted cayenne pepper with regular black pepper. Third, I substituted dijon mustard with regular yellow mustard. My substitutions were mainly because it's what I had on hand, but I loved the outcome that I got with these ingredients.

Ingredients & supplies:

2 T salted butter

3 T all purpose flour

3/4 c milk, divided

1/2 c beer (lager or ale)

1 t yellow mustard

1/4 t garlic powder

3 c shredded sharp white cheddar

1/4 t black pepper

medium sauce pan

whisk

wooden spoon

1c measuring cup

Directions:

1. Take a medium sauce pan and place it over medium heat. Melt the butter and whisk in the 3 T of flour.

2. Take the pan off the heat and whisk in 2 T of milk until the mixture is smooth. Whisk in another 2 T of milk until smooth. Then whisk in 1/4 c of milk until smooth. Add the final 1/4c of milk and whisk until smooth.

3. Stir in beer, mustard, garlic powder, and pepper.

4. Return pan to the heat and stir until the mixture is thick and bubbling (about 2-3 mins). Remove from heat.

5. Add cheese, one big handful at a time and whisk between handfuls until the cheese is melted. Taste and add more garlic, salt, and pepper if desired. Garnish with a pinch of black pepper.

I loved this recipe and I hope you all do too. If you have any comments or questions feel free to contact me below.

xoxo MacKenzie


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