Beer Cheese Dip
Legend has it that the original beer cheese (a cold spreadable version) was born as a bar snack in Winchester, KY, in the 1930s. A warm version, served as a dip, later made its way into local haunts.
Equipment
- 1 Small Saucepan
- 1 Whisk
- 1 Cheese Grater If using block cheese
- 1 Set of Measuring Spoons
- 1 Serving Bowl
Ingredients
Main
- 6 ounces lager beer
- 1/2 teaspoon mustard powder
- 1/2 teaspoon Worcestershire sauce
- 4 ounces cream cheese
- 4 ounces Monterey jack cheese grated
- 4 ounces sharp cheddar cheese grated
- Pinch cayenne
- Pinch garlic powder
- Kosher salt
Instructions
- Bring the lager, mustard powder and Worcestershire sauce to a simmer in a small saucepan over medium heat and cook for 1 to 2 minutes, then reduce the heat to low. Add the cream cheese and cook, whisking, until melted and smooth. Gradually add handfuls of the cheeses, whisking to melt between each addition; do not let the mixture boil. Cook, whisking, until completely smooth, then add the cayenne and garlic powder and season with salt to taste. Serve warm or at room temperature; the sauce will thicken as it cools.
Notes
The key to a velvety-smooth beer cheese dip is precise temperature control. Always keep the heat on low once the cream cheese is added, and never allow the mixture to boil after incorporating the other cheeses. Boiling will cause the cheese to separate and become grainy. Gradually adding the shredded cheeses and whisking constantly between additions helps create a homogenous, emulsified dip. For a bolder flavor, consider using an aged cheddar or a touch of smoked paprika. If reheating, do so gently over low heat or in a microwave in short bursts, whisking frequently to restore its creamy texture. Serve with a variety of dippers like soft pretzels, sturdy crackers, or fresh vegetables.