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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

Ingredients
  

  • 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

Instructions
 

  • ►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.