Ingredients

• 2 tablespoons butter

• 2 tablespoons flour

• ½ cup milk

• 1 cup IPA beer

• 1 teaspoon Worcheshire sauce

• 2 teaspoons Dijon mustard

• 2 cups shredded cheese

• Paprika, to taste

Steps

1. In a small to medium sized pot, melt the butter over medium-low heat

2. Whisk in the flour, then slowly whisk in the milk and beer. Be sure to whisk constantly while the mixture thickens

3. Whisk in the Worcheshire sauce and Dijon mustard

4. Season with some paprika to taste

5. Add the cheese and continue to stir until the cheese melts into the sauce

6. Transfer the melted cheese dip to a small bowl to serve

7. Dip pretzels in warm cheese dip (see Spent Beer Grain Pretzel Bites recipe here!)

Notes & Tips

• For my video recipe, I used a Mexican cheese blend which was a combination of monterey jack, mild cheddar, asadero, and quesadilla cheeses. You could use whatever cheese or combination of cheeses you like best to make this dip such as cheddar, mozzarella, fontina, gruyere, etc.

• In this particular recipe, I used a Harpoon IPA beer, but you could use other ‘lighter’ beers as well such as a pilsner or a lager, as long as they’re not an overly flavored beer

• If you have any leftover cheese dip that you do not use all at once, you can cover the dip with some plastic wrap and store in the refrigerator. Then, if you want the cheese dip the next day, you can reheat the dip in the microwave for 20 to 30 second intervals, stirring between each interval until the dip is at your desired warmth

• Another use for this IPA cheese dip could be as a cheese sauce for macaroni and cheese!

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