Warm Beer and Cheese Dip

Spiked with English ale, dry mustard powder and a pinch of cayenne, this warm, gooey Welsh rarebit-type dip goes great with pretzels, crackers and, especially, sliced salami.

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  • Servings: 1 cup

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  • 2 tablespoons unsalted butter
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon dry mustard
  • Pinch of cayenne
  • 1/2 cup English ale, such as Bass Ale
  • 1 tablespoon Worcestershire sauce
  • 1 1/2 cups coarsely grated aged cheddar cheese (about 5 ounces)
  • Kosher salt
  • Pepper
  • Sliced salami, whole wheat crackers and pretzels, for serving

How to make this recipe

  1. In a medium microwave-safe bowl, microwave the butter in 30-second bursts until melted. Whisk in the flour, mustard and cayenne. Microwave for about 2 1/2 minutes, whisking halfway through, until the mixture is frothy and beginning to bubble. Add the ale and Worcestershire sauce and whisk until smooth. Microwave for about 2 1/2 minutes, whisking halfway through, until the mixture is bubbling and has thickened slightly. Using a rubber spatula, stir in the cheese. Microwave in 30-second bursts until the cheese has melted. Season with salt and pepper.

  2. Scrape the dip into a bowl and serve with salami, crackers and pretzels. If the dip becomes to thick, microwave in 30-second burst to loosen.

Make Ahead

The dip can be refrigerated overnight. Reheat gently in the microwave before serving.

Contributed By Photo © Abby Hocking

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