Beer Cheese Dip
If you’ve ever sat at a pub and wondered why their cheese dip is so much better than the stuff from a jar, this is the answer. This dip is thick, creamy and has that perfect hit of sharpness from the cheddar and smoked paprika. It’s the kind of recipe you make when people are coming over for the game, but it’s easy enough to whip up just because you have a bag of pretzels in the pantry.
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Print Recipe-
Prep Time
10 Minutes -
Cook Time
10 Minutes -
Servings
10
Ingredients
- 2 tablespoons Hiland Unsalted Butter
- 2 tablespoons all-purpose flour
- 1 cup beer (lager or pale ale), room temperature
- 1/2 cup Hiland Heavy Cream, room temperature
- 8 oz sharp cheddar, finely shredded
- 1/2 teaspoon smoked paprika
- Kosher salt, to taste
- Sliced green onions
Directions
- Melt the butter in a small saucepan over medium-low heat.
- Add the flour and cook, stirring constantly, for about 2 minutes, until smooth and lightly cooked.
- While whisking, slowly pour in the beer, followed by the heavy cream. Whisk until fully incorporated.
- Bring the mixture to a gentle simmer and cook for 3–5 minutes, stirring often, until slightly thickened and able to coat a spoon.
- Reduce the heat to low. Add the cheddar a handful at a time, whisking until melted and smooth before adding more.
- Stir in the smoked paprika and season with kosher salt to taste. If the sauce thickens too much, whisk in a small splash of cream or beer to loosen. Garnish with green onions.
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