Stout and Sharp Cheddar Beer Dip
The secret to a stable dip is the flour-based roux, which keeps the beer and cheese bonded as it cools. Avoid pre-shredded bags; the anti-caking agents inside will prevent the cheese from melting into a cohesive texture.
Control the melt.
Grate your cheese by hand to avoid waxy coatings that ruin the texture. Use a room-temperature beer to keep the temperature steady once you begin the roux.
- Heavy-bottomed saucepan
- Whisk
- Box grater
What goes in.
- 12 ozsharp cheddar cheese, freshly grated
- 1 cupstout or amber ale
- 2 tbspunsalted butter
- 2 tbspall-purpose flour
- 1/2 cupwhole milk
- 1 tspworcestershire sauce
- 1/2 tspsmoked paprika
- 1/4 tspdry mustard powder
Adding cheese off-heat
Add your cheese to the base only after taking the pan off the burner. Residual heat is sufficient to melt the cheese without breaking the emulsion.
The method.
Make the roux
Melt butter in the saucepan over medium heat. Whisk in flour and cook for two minutes until the raw flour smell fades and it turns the color of pale straw.
Build the base
Slowly pour in the beer while whisking constantly. Follow with the milk, mustard powder, and paprika. Simmer for three minutes until thickened.
Incorporate the cheese
Remove the pan from the heat entirely. Add the cheese one handful at a time, whisking until each batch is completely smooth before adding the next.
Finish and serve
Stir in the worcestershire sauce. Serve immediately while warm, as the dip will firm up as it cools.
Other turns to take.
Spicy Version
Fold in two tablespoons of minced pickled jalapeños during the final step.
Bacon Infused
Top the finished dip with crumbled, crispy bacon and fresh chives.
When it doesn't go to plan.
If the dip gets too thick, add a tablespoon of warm beer or milk to thin it back to a pourable consistency.
Serve with thick-cut salted pretzels or crusty sourdough bread for dipping.
Keep the heat strictly on medium-low during the roux phase to prevent burning the flour.
The ones that keep coming up.
Can I use non-alcoholic beer?
Yes, it works fine, though you may want to add a pinch of salt to balance the sweetness often found in non-alcoholic brewing.
What happens if the dip looks oily?
The cheese likely got too hot. Remove from heat and vigorously whisk in a tablespoon of cold milk until the oils re-incorporate.
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