beer cheese + pretzels

Print

spicy beer cheese

  • Author: Pip
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 mins
  • Yield: 4 servings 1x
  • Category: Appetizer

Ingredients

Scale
  • 3 T unsalted butter
  • 3 T AP flour
  • 1/2 C light beer
  • 11/2 C of 2% milk (depending on thickness preference)
  • 4 C shredded cheddar (pepper jack, coby, white or yellow cheddar – or a blend)
  • 2 T diced Jalapeño
  • 1 minced garlic clove
  • salt to taste

Instructions

  1. Heat butter in heavy bottom pan on medium heat until melted and then add flour. Whisk 3-5 minutes or until flour taste is cooked out.
  2. Slowly whisk in beer – it will be pasty – don’t worry – you’ve got this!
  3. Slowly whisk in milk. If it looks like it’s separating, whisk faster and add milk even more slowly until incorporated.
  4. Add diced jalapeño and minced garlic; bring sauce up in temperature to just before boiling point slowly, at medium low to medium heat. You’ll notice it start to thicken.
  5. Here comes the fun part. Whisk in shredded cheese a little at a time until completely melted.
  6. Once completely melted, remove from heat and cool slightly.

 

Notes

Destroy cheese dip with veggies, pretzels, chips or just a spoon. No judgement here.

Nutrition

  • Serving Size: 1/2 cup
  • Calories: 544
  • Sugar: 3.9g
  • Sodium: 773mg
  • Fat: 41.5g
  • Saturated Fat: 26.3
  • Carbohydrates: 9.9g
  • Fiber: .3g
  • Protein: 30.9
  • Cholesterol: 131mg

Keywords: beer cheese, cheese, dip, pretzels, appetizers, Super Bowl dish, party dips, party appetizers

close

Hi, I'm Pip!

Subscribe to be updated on future posts!

XOXO
signature

What do you think?

Your email address will not be published.

Recipe rating

No Comments Yet.

Previous
He’s my Boos
beer cheese + pretzels