dark and light divider

Homemade Beer Cheese Dip

Pot De Creme

Ingredients

  •  ½ cup finely chopped yellow onion
  •  ¼ cup unsalted butter
  •  ¼ cup all-purpose flour  
  • 1 (12oz) can IPA beer
  •  ¼ cup half-and-half
  •  3/4 cup shredded fontina cheese
  •  ¾ cup shredded sharp yellow cheddar cheese  
  • 1 tsp Dijon mustard
  •  ½ tsp Worcestershire sauce  
  • chopped chives for garnish  
  • Pretzels to serve

Directions

  1. In a medium saucepan, melt the butter over medium-low heat. Add the onion and cook, stirring until brown and softened.
  2. Gradually whisk in the flour, constantly whisking until lightly browned.
  3. Gradually whisk the beer and half-and-half into the mixture until thickened and just begins to bubble.
  4. Reduce the heat to low and gradually add the cheeses, whisking constantly until melted and combined. Remove from heat.
  5. Whisk in the Dijon mustard and the Worcestershire sauce.
  6. Garnish with chives and black pepper Serve with pretzels and enjoy!
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