I’m much more of a fan of college football than pro. But with the Super Bowl coming up, I never need an excuse to come up with new appetizers.
This beer and cheddar dip is the culmination of many recipes I’ve made over the years: beer cheese soup, stovetop mac and cheese, and nacho sauce. It’s really a combination of all of those. I created it with all of those things in mind, using the best parts from each.
You don’t need a football game to enjoy it. It’s the perfect winter snack, an American version of fondue. And who doesn’t like fondue?
Beer and Cheddar Dip
1 cup (8 ounces) evaporated milk
1 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce
10 ounces extra-sharp cheddar cheese, shredded
1 cup amber beer
2 tablespoons cornstarch mixed with 2 tablespoons water
Kosher salt and freshly ground black pepper, to taste
Bacon crumbles and green onions, for garnish (optional)
Pretzels, pretzel bread or crudites for serving
In a medium saucepan over medium-low heat, whisk together evaporated milk, eggs, mustard, Worcestershire sauce and half of the shredded cheese.
Once the cheese sauce begins to warm, add the beer. Stir the cornstarch-water mixture to recombine and stir it in. Whisking frequently, gradually add the remaining cheese and cook until the sauce reaches desired thickness, about 10 to 12 minutes.
Season generously with salt and pepper. Keep warm over lowest heat setting, stirring frequently, until ready to serve.
Garnish with bacon crumbles and green onions. Serve with pretzels, pretzel bread or crudites.
Yield: 4 to 6 servings.