Warm Beer and Cheddar Dip

By gnikylime

A grown up cheese dip. http://www.williams-sonoma.com/recipe/warm-beer-and-cheddar-dip.html

Ingredients

• 2 Tbs. unsalted butter
• 3 Tbs. all-purpose flour
• 1/2 cup milk
• 3/4 cup ale or darker beer [I used Guinness]
• 1 tsp. dry mustard, such as Colman’s [I used prepared mustard, specifically Köstrizter Schwarzbier Senf.]
• 2 tsp. Worcestershire sauce
• Hot sauce, to taste
• 12 oz. sharp cheddar cheese, grated [If you live in a country where cheddar is expensive, you can replace half of this with gouda.]
• Kosher salt and freshly ground pepper, to taste
• Toast points, crostini and crudités for serving

Preparation

Step 1

In a saucepan over medium heat, melt the butter. Add the flour and cook, stirring constantly, for 2 minutes. Slowly whisk in the milk and beer, increase the heat to medium-high and bring the mixture to a simmer. Add the mustard, Worcestershire and hot sauce and cook, whisking occasionally, until the mixture begins to thicken, 3 to 5 minutes.

Working in batches, add the cheese in large handfuls, whisking until each batch has completely melted before adding more. Season with salt and pepper. Serve immediately with toast points, crostini and crudités for dipping. Makes about 2 cups.