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Gouda Beer Cheese Dip

Gouda Beer Cheese Dip

Jackie Botto
A smooth and smoky dip best accompanied with salty soft pretzels, grilled kielbasa, pickles and fresh cut vegetables
Servings 6


  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 12 ounces beer lager or ale, room temperature
  • ¾ cup heavy cream room temperature
  • 3 cups smoked gouda grated (try Marieke Smoked Gouda)
  • 2 teaspoons Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Kosher salt
  • 1 teaspoon ground pepper
  • ½ teaspoon paprika
  • 2 teaspoons chives minced


  • ►Melt butter in a heavy-bottomed pan over medium high heat. Add flour and whisk continuously until mixture is toasted and golden brown. Whisk in a little beer at a time. Similarly, slowly whisk in cream and stir over low heat to thicken.
  • ►Mix in Gouda, mustard, paprika, Worcestershire sauce, salt and pepper. Serve warm, topped with chives.

Jackie Botto

Jackie Botto is the food stylist and photographer for the Philadelphia cheese mecca, Di Bruno Bros. and the curator of their blog series, In the Kitchen with Jackie.

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