Celebrate National Lager Day with a favorite “cold one.” Or prep some recipe that lets your lager shine. I do not drink any beers, but beer, lager, wines, and other liqueurs work perfectly in various, scrumptious recipes. Here’s one of my go-to tastebud cravings, especially with warm, soft pretzels… okay, tortillas chips are great, too!
Beer Cheese Dip
Yummmmm! Talk about a comfort food appetizer!
¼ c butter
1 tsp Worcestershire sauce
1 tsp Dijon mustard
½ tsp each: garlic powder, onion powder, cayenne pepper (or smoked paprika), salt
¼ c flour
¾ c half-and-half cream or whole milk
2/3 c lager or beer (a darker varietal for more bitterness)
2 c shredded sharp Cheddar cheese (freshly shredded from a block)
1 c shredded Gruyere cheese (freshly shredded from a block)
Melt butter over medium heat in saucepan; stir in Worcestershire, Dijon, & seasonings. Remove from heat and stir in flour. Then whisk in ¼ c of the cream until lumps are all smoothed. Return to heat and gradually whisk in remaining cream, while whisking. Continue whisking till smooth. Then whisk in beer. Cook and stir until thick and bubbly before reducing heat and stirring in cheeses till melted and smooth. Serve with big, soft pretzels, tortilla chips, Cortland apple sections, or fresh veggies.
KISS Tips: Always use a block of cheese to avoid unplanned additives in pre-shredded cheese. Replace some or all of the Cheddar with other cheeses, such as Swiss or Pepperjack. The Gruyere cheese can be replaced with Gouda or another melty fave. During serving, this can be kept warm in a mini slow cooker.