Beer Cheese Dip is the ultimate appetizer - beer, cheese, dip? What more could one want! Cheesemonger Kathy gave this classic appetizer a new identity by sticking to locally sourced ingredients as well as serving it hot! We loved how the Vivace Bambino melted so perfectly while also giving off a subtle baby swiss flavor, but then the Aged Bloomsday comes in for that sharp cheddar-y bite! This hot dip makes for a great appetizer whether it be before watching the big game on TV or looking for a fun fondue-like dinner option.
8 oz (1 cup) grated Vivace Bambino
8 oz (1 cup) grated Aged Bloomsday
2 garlic cloves, finely grated
2 Tbsp Worcestershire sauce
1 tsp Colman's mustard powder
1 tsp hot sauce (we used Dragons Blood Elixir)
Pinch cayenne pepper
pinch of kosher salt
6 ounces favorite beer (we used Thomas Hookers Blonde Ale)
2 tsp finely chopped chives
4 Tbsp Butter
6 Tbsp Flour
1 cup Milk
In a medium sauce pan melt butter over medium heat. Slowly add in flour and whisk until completely combined. Cook for 30 seconds while whisking - mixture should give off a nutty aroma and turn golden.
Add in beer, whisking continuously while pouring to eliminate any lumps. Slowly add in milk, still whisking while pouring. Cook mixture over medium heat until thickened (could take several minutes). Then stir in garlic, Worcestershire sauce, mustard, hot sauce, cayenne, and salt.
Take mixture off heat and gradually add in handfuls of cheese stirring mixture to melt the cheese. Top mixture with chives and serve!
We loved eating this with soft pretzel bites and sliced apples. But the serving options are endless!