BEER CHEESE DIP
About 2 cups
Melt in a medium saucepan:
- 2 tablespoons butter
Add and whisk in:
- 2 tablespoons all-purpose flour
When smooth, slowly whisk in:
- 1 cup beer (any kind except very hoppy IPAs)
- ½ cup evaporated milk
Bring to a simmer and cook, whisking, until thickened, about 2 minutes. Lower the heat and whisk in ½ cup at a time, allowing each addition to melt before adding the next:
- 2 cups grated sharp Cheddar (8 ounces)
- 2 ounces cream cheese, cut into pieces
- (¼ cup crumbled blue cheese)
- ½ teaspoon Dijon mustard
- ½ teaspoon Worcestershire sauce
Pour the dip into a serving dish and serve hot with:
- 1-inch cubes dark rye bread