WARM BEER AND CHEDDAR DIP

Warm Beer and Cheddar Dip



2 Tbs. unsalted butter

3 Tbs. all-purpose flour

1/2 cup (4 fl. oz./125 ml) milk

3/4 cup (6 fl. oz./180 ml) ale or darker beer

1 tsp. dry mustard, such as Colman’s

2 tsp. Worcestershire sauce

Hot sauce, to taste

12 oz. (375 g) sharp cheddar cheese, grated

Kosher salt and freshly ground pepper

Chips, crostini and crudités for serving



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 chips, crostini and crudités for dipping. Makes about 2 cups.