Beer and Cheddar Dip

By á-4987

Ingredients

• 1 cup (8 ounces) evaporated milk
• 2 eggs
• 1 teaspoon Dijon mustard
• 1/2 teaspoon Worcestershire sauce
• 10 ounces extra-sharp cheddar cheese, shredded
• 1 cup amber beer
• 2 tablespoon cornstarch mixed with 2 tablespoons water
• Kosher salt and freshly ground black pepper, to taste
• Bacon crumbles and green onions, for garnish (optional)
• Pretzels, pretzel bread, or crudités, for serving

Details

Servings 4

Preparation

Step 1

In a medium saucepan over medium-low heat, whisk together evaporated milk, eggs, mustard, Worcestershire sauce, and half of the shredded cheese. Once the cheese sauce begins to warm, add the beer and cornstarch-water mixture (aka the slurry). Whisking frequently, gradually add the remaining cheese and cook until the sauce reaches desired thickness, about 10 - 12 minutes. Season generously with salt and pepper. Keep warm over lowest heat setting, stirring frequently, until ready to serve. Garnish with bacon crumbles and green onions and serve with pretzels, pretzel bread, or crudités.