2 Tbsp unsalted butter
3 Tbsp all-purpose flour
3/4 Cup milk, divided
1/2 Cup beer (a lager or an ale – your preference)
1 tsp Dijon mustard
1/4 tsp roasted garlic, powder
1/4 tsp salt
1/8 tsp cayenne pepper (You can always add more if you want more kick!)
3 Cups shredded extra sharp cheddar cheese
Crushed Cayenne (optional)
First, melt the butter in a medium saucepan, over medium heat. When butter is fully melted, whisk in the flour. Remove saucepan from heat and immediately whisk in 2 Tbsp milk, stirring until mixture is smooth, and repeat with another 2 Tbsp. Add another 1/4 Cup of milk, whisking until smooth, and and repeat with the final 1/4 cup of milk.
Add the beer, dijon, garlic powder, salt and cayenne pepper, stirring to incorporate. Return the pan to burner and stir over medium heat until dip is thick and bubbling, about 2-3 minutes. Remove from heat.
Add the cheese by the handful, whisking after each addition, allowing cheese to melt before next handful. Adjust seasonings to taste, and transfer to a serving bowl, using a pinch of crushed cayenne for garnish.
Serve with chips, pretzel bites, or crunchy veg.
Adapted from Cook the Story