Cheese and Beer Dip
Ingredients
| 3 tbsp | 45 ml | Unsalted Butter |
| 3 tbsp | 45 ml | All-Purpose Flour |
| 2 cups | 480 ml | Half and Half |
| 1/2 cup | 120 ml | Beer (or ale) |
| 1 tsp | 5 ml | Dijon Mustard |
| 1/4 tsp | 1.3 ml | Garlic Powder |
| 1 tsp | 5 ml | Chipotle Paste (or powder to taste) |
| 8 oz | 225 g | Cheddar Cheese (shredded) |
| 4 oz | 115 g | Monterey Jack Cheese (shredded) |
| to taste | Salt |
Instructions
- Melt butter in a large over medium-low heat.
- Add the flour, whisk to combine, and cook mixture for 3-4 minutes.
- Pour in the beer, mustard, garlic powder, and chipotle paste. Whisk to combine and let cook for 6-8 minutes.
- Add the half and half and heat until the half and half begins to steam but not boil.
- Sprinkle in cheddar and Monterrey Jack cheeses and whisk until it melts. Continue process until all cheese has melted.
- Continue to stir and heat until the cheese dip reaches desired thickness. Add salt to tastes and serve with chips, pretzels, etc.
- Store any leftovers in an airtight container in the refrigerator for 3-5 days.