Stout and Sharp Cheddar Beer Cheese Dip
Beer cheese dip is a matter of managing heat to keep your emulsion stable. You melt sharp cheddar and cream cheese into a reduction of stout beer and aromatics, ensuring the dairy never hits a rolling boil so the fats don't separate. Serve it warm with crusty bread or soft pretzels.
Temperature control is your only real obstacle.
If the cheese gets too hot, the proteins tighten and the oil leaks out. Keep your stove at a steady low heat and grate your own cheese to avoid the anti-caking agents found in pre-shredded bags.
- heavy-bottomed saucepan
- whisk
- box grater
- silicone spatula
What goes in.
- 8 ozsharp cheddar, freshly grated
- 4 ozcream cheese, cubed and softened
- 1 cupstout or amber ale
- 1 tbspall-purpose flour
- 1 tspdijon mustard
- 1/2 tspsmoked paprika
- 1 clovegarlic, minced
The low-and-slow melt
Add the cheese in three batches, whisking until smooth before adding the next. This prevents the sauce from breaking and ensures a velvety consistency.
The method.
Reduce the beer
Pour the beer into the saucepan over medium heat. Bring it to a simmer and let it reduce by half, about 5 minutes. Stir in the minced garlic.
Create the base
Whisk in the flour and dijon mustard until no lumps remain. Lower the heat to the lowest setting.
Incorporate dairy
Add the softened cream cheese first, whisking until melted into the beer. Follow with the cheddar, one handful at a time.
Finish
Once the final handful of cheese is incorporated and the texture is glossy, stir in the smoked paprika. Remove from heat immediately.
Other turns to take.
Spicy Version
Add two tablespoons of finely diced pickled jalapeños or a dash of hot sauce along with the mustard.
Herb-Forward
Fold in a tablespoon of finely chopped chives or fresh thyme just before serving.
When it doesn't go to plan.
Always grate your cheese by hand; pre-shredded cheese is coated in cellulose which prevents it from melting into a smooth sauce.
If the dip gets too thick while sitting, whisk in a tablespoon of warm beer or milk to loosen it.
Serve in a fondue pot or a small ceramic crock to keep the dip warm for the duration of the meal.
The ones that keep coming up.
Why did my dip turn oily?
The cheese was likely heated too quickly or held at too high a temperature. Always keep the heat at the lowest possible setting once the cheese is added.
Can I use light beer?
You can, but the flavor profile will be much milder. Stouts or amber ales provide a depth that balances the sharpness of the cheddar.
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