Beer Cheese Dip

Beer Cheese Dip
Beer Cheese Dip

Beer Cheese Dip

  1. 4 Tbsp. Giant Eagle® butter

  2. 1/4 cup Giant Eagle® all-purpose flour

  3. 12 oz. beer (preferably an amber lager) or chicken stock

  4. 1/2 tsp. Worcestershire sauce

  5. 1/2 tsp. dry mustard

  6. pinch cayenne powder

  7. 2 cup shredded Giant Eagle® New York sharp cheddar cheese (about 1/2 lb.)

  8. 2 Tbsp. scallions

  9. Salt and pepper to taste

  10. 1/2 loaf Pumpernickel bread, cubed

Prep Time: 10 min.
Total Time: 20 min.

Community Rating:

Recipe Author: Giant Eagle
  1. Ingredients & Instructions
  2. Nutritional Information

Ingredients

  • 4 Tbsp. Giant Eagle® butter
  • 1/4 cup Giant Eagle® all-purpose flour
  • 12 oz. beer (preferably an amber lager) or chicken stock
  • 1/2 tsp. Worcestershire sauce
  • 1/2 tsp. dry mustard
  • pinch cayenne powder
  • 2 cup shredded Giant Eagle® New York sharp cheddar cheese (about 1/2 lb.)
  • 2 Tbsp. scallions
  • Salt and pepper to taste
  • 1/2 loaf Pumpernickel bread, cubed

Recipe Directions:

Melt butter in a medium saucepan over medium heat. Sprinkle flour over melted butter, stir constantly until the flour and butter mixture is light brown. Add the beer, allow to simmer until the mixture thickens, about 5 minutes. Add the Worcestershire, dry mustard, cayenne, and cheese; stir until the cheese melts. Add the scallions and season with salt and pepper as desired; stir to combine. Transfer to a fondue pot to keep warm and serve with Pumpernickel bread cubes for dipping.

Chef's Tip: This dip also goes nicely with sourdough bread, pear or apple slices.

Serving per recipe:

About 2 cups of dip