Ingredients
Equipment
Method
- In a medium saucepan over medium heat, melt the butter. Whisk in the all-purpose flour and cook, stirring constantly, for about 60 seconds to create a roux.
- Slowly pour in the beer while whisking continuously to prevent lumps. Continue whisking until the mixture is completely smooth.
- Add the softened cream cheese cubes to the saucepan. Whisk until the cream cheese is fully melted and integrated into the sauce.
- Reduce the heat to low. Add the shredded white cheddar cheese in small handfuls, whisking until each addition is melted before adding the next. This slow process is crucial for a smooth texture.
- Once all the cheese is melted and the dip is creamy, stir in the Dijon mustard, garlic powder, smoked paprika, and cayenne pepper (if using). Season with salt to taste.
- Serve immediately with soft pretzels, bread, or your favorite dippers.
Nutrition
Notes
Tip 1: Shred Your Own Cheese. Pre-shredded cheeses have anti-caking agents that can make your dip grainy. Grating a block of cheese is the key to a super smooth dip.
Tip 2: Use Low Heat. Once you start adding the cheese, keep the heat low to prevent the sauce from breaking or becoming oily.
Tip 3: Beer Choice. A mild beer like a lager, pilsner, or pale ale works best. Avoid dark, heavy beers like stouts which can make the dip bitter.
Tip 2: Use Low Heat. Once you start adding the cheese, keep the heat low to prevent the sauce from breaking or becoming oily.
Tip 3: Beer Choice. A mild beer like a lager, pilsner, or pale ale works best. Avoid dark, heavy beers like stouts which can make the dip bitter.