Celebrate National Beer Day with your favorite brew. For me, I’ll take my beer in a marinade or a splendid pub cheese. Try this beauty served up with crackers, raw veggies, or warm pretzels.
Beer Cheese
3 T butter
3 T flour
¾ c half-and-half (or other cream or whole milk)
2/3 c beer
1 T Worcestershire sauce
1 tsp Dijon mustard
½ tsp garlic powder
¼ tsp each: smoked paprika and salt
3 c freshly shredded sharp Cheddar, Gouda, or Pepper Jack cheese (or a combo of 2)
2 T thinly sliced green onions or chopped fresh parsley
Melt butter in medium saucepan over med heat; whisk in flour to form a thick, clumpy paste. Pouring in a slow, steady stream, whisk in the milk. Continue whisking over the heat for about 1 minute until mixture thickens slightly. Then whisk in the beer thoroughly. Add the Worcestershire and mustard, followed by the garlic powder, paprika, and salt. Gradually stir in the cheese till melted. Pour into serving dish, garnish with green onions or parsley, and serve.
KISS Tip: The cheese dip is quite thin when hot, but it begins to thicken as it cools. Serve it warm or at room temperature with your choice of crackers, bread chunks, raw veggies, a charcuterie board, or toasty warm pretzels. Leftovers can be reheated in the microwave.
