Make Spicy Beer Cheese Dip

This Spicy Beer Cheese Dip is spiked with jalapeño and light beer, and is made with a roux.

This Spicy Beer Cheese Dip is spiked with jalapeño and light beer, and is made with a roux.

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The Super Bowl is my favorite excuse to eat all the snacks ever created. My recent favorite is this spicy beer cheese dip. Have you ever tried to simply melt cheese hoping it would be a dip? Doesn’t work. I tried it long ago thinking it would work like melted chocolate. Silly me. The trick to cheese dip is a roux, much like you make for macaroni and cheese.

This Spicy Beer Cheese Dip is spiked with jalapeño and light beer, and is made with a roux.

This Spicy Beer Cheese Dip is spiked with jalapeño and light beer, and is made with a roux.

This is spiked with a light beer and diced jalapeño. The results are heavenly. A little beer like, a little spicy and cheesy as can be. The consistency is silky smooth. I recommend eating this with the best tortilla chips (or homemade) you can find or make and a glass of cold beer.

This Spicy Beer Cheese Dip is spiked with jalapeño and light beer, and is made with a roux.

Spicy Beer Cheese Dip

Spicy Beer Cheese Dip recipe

This Spicy Beer Cheese Dip is spiked with jalapeño and light beer, and is made with a roux similar to macaroni and cheese. (Recipe Credit: Adrianna Adarme of the Fresh Tastes blog)

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Ingredients

  • 2 tablespoons unsalted butter
  • 2 tablespoons all­purpose flour
  • 2/3 cup whole milk
  • 2/3 cup pilsner or light beer
  • 1 teaspoon Dijon mustard
  • 2 dashes of Worchestershire
  • 1/2 jalapeno, deseeded and diced, plus a few more slices as garnish
  • 1 egg yolk
  • 3/4 cup (about 3 1/2 ounces) shredded monterey jack
  • 1/4 teaspoon salt or to taste
  • Tortilla chips, for serving

Directions

  1. To a medium saucepan, set over medium heat, melt the butter. When melted, stir in the all­purpose flour and cook for about 1 minute.
  2. Pour in the milk and whisk until combined and thickened, about 30 seconds to a 1 minute.
  3. Pour in the beer and, again, give it a good whisk. Cook the sauce for an additional minute or so. During this time it will thicken slightly.
  4. Mix in the Dijon mustard, Worcestershire, jalapeño, egg yolk; stir until combined. Then, add the shredded cheese and mix until melted. Give it a taste and adjust the salt to your liking (I needed about 1/4 teaspoon of salt).
  5. Pour the beer cheese into a serving bowl, garnish with a few slices of jalapeño and serve alongside tortilla chips.

Adrianna Adarme - PBS Food Fresh Tastes BloggerAdrianna Adarme is a food blogger and author living in Los Angeles, California. She writes the blog A Cozy Kitchen, where she shares comforting, everyday recipes from her kitchen. She recently authored her first cookbook, PANCAKES: 72 Sweet and Savory Recipes for the Perfect Stack. She’s a lover of breakfast, pie (and sometimes even pie for breakfast), corgis and cute things. You can find her on Twitter, Instagram, or Facebook.