This beer cheese dip pairs perfectly with Bavarian-style pretzels and with bratwurst. Alternatively, use it in mac & cheese, smear on slider buns as a topping, or try making a grilled cheese sandwich with it.
Ingredients
- butter: 2 Tbsp
- all-purpose flour: 3 Tbsp
- milk: 0.5 cup
- German dark beer: 0.75 cup
- stone ground mustard: 2 tsp
- Worcestershire sauce: 2 tsp
- freshly grated sharp Cheddar cheese: 1 cup
- Aleppo pepper: 0.5 tsp
- salt and freshly ground black pepper: (to taste)
Metric Conversion
Stages of cooking
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Melt butter In a heavy saucepan over medium heat. Whisk in flour until smooth. Continue whisking; pour in milk. Whisk in beer; cook until mixture thickens, 3 to 5 minutes.
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Stir in mustard and Worcestershire sauce. Add cheese; stir until cheese is melted. Stir in Aleppo pepper; season with salt and black pepper. Serve immediately. Cook’s Note I used a German Dunkel, a dark lager beer. Others to try include Shiner Bock, and Yuengling Black & Tan. The flavor will change based on the beer you choose.Crushed Aleppo pepper is available online; I bought mine from Savory Spice Shop. Ancho chile powder is a good substitute.
