The Ultimate Cheese Dip: Cheesy Beer

By barbaran

Ingredients

• 5 tablespoons salted butter
• 1/4 cup plus 1 tablespoon all-purpose flour
• 1 1/2 cups dark beer
• 1/4 cup plus 2 tablespoons minced shallot
• 1/4 cup minced garlic
• 4 cups heavy cream
• 1 sprig fresh thyme
• 1 bay leaf
• 3/4 cup grated sharp cheddar cheese (about 3 ounces)
• 3/4 cup grated Swiss cheese (about 3 ounces)
• 4 slices American cheese (about 3 ounces)
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground white pepper
• Soft pretzels, chips, or jerky, for serving

Preparation

Step 1

Heat butter in a medium saucepan over medium heat. When melted,
add flour and cook, stirring continuously, until roux turns
golden brown and begins to smell nutty, about 3 minutes. Add
beer, bring to a high simmer, and continue to cook until beer is
reduced by half, 4 to 5 minutes. Add shallot and garlic and
cook, stirring, until soft, about 2 minutes.



Add cream, thyme, and bay leaf and bring to a simmer, stirring
often to prevent boiling over. Continue to simmer until sauce
thickens considerably, about 10 minutes. Remove from heat and
discard thyme sprig and bay leaf.



Whisk in grated cheeses a handful at a time. Season with salt
and pepper. Serve immediately with soft pretzels, chips, and
jerky.