Beer Cheese Dip

Beer - Cheese - Dip ... unanimously the three most popular words spoken at the Super Bowl.

This will be on our menu tomorrow.  What is your favorite dish to make, eat, inhale...all of the above!

This dip is way easier than I ever anticipated.  Of course, it helps when my sous chef daughter is in the kitchen and now can take over for me.  I'm sure she would agree how easy it is to make as well.

Beer Cheese Dip

Courtesy of Sally's Baking Addiction

2 Tbl unsalted butter

3 Tbl all-purpose flour

1 cup whole milk

2/3 cup beer

2 tsp Worcestershire sauce

1/2 tsp Dijon mustard

1/2 tsp garlic powder

1/4 tsp smoked paprika

1/4 tsp salt

2 cups shredded cheddar cheese

Melt the butter in a medium saucepan over medium heat.  Add the flour and whisk together until a thick and clumpy paste "roux" forms, about 1 minute.

In a slow and steady stream, whisk in the milk.  After it's all added, continue whisking until it slightly thickens about 1 minute.

One at a time, whisk in the remaining ingredients.

REmove the cheese dip from heat and pour into a serving dish.  Sprinkle with extra cheese, if desired.

* The dip will be thin right off the stove, but will begin to thicken after a few minutes.  It's delicious warm or room temperature.

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