This Spicy Beer Cheese Dip is spiked with jalapeño and light beer, and is made with a roux similar to macaroni and cheese. (Recipe Credit: Adrianna Adarme of the Fresh Tastes blog)
1/2 jalapeno, deseeded and diced, plus a few more slices as garnish
1 egg yolk
3/4 cup (about 3 1/2 ounces) shredded monterey jack
1/4 teaspoon salt or to taste
Tortilla chips, for serving
Directions
To a medium saucepan, set over medium heat, melt the butter. When melted, stir in the allpurpose flour and cook for about 1 minute.
Pour in the milk and whisk until combined and thickened, about 30 seconds to a 1 minute.
Pour in the beer and, again, give it a good whisk. Cook the sauce for an additional minute or so. During this time it will thicken slightly.
Mix in the Dijon mustard, Worcestershire, jalapeño, egg yolk; stir until combined. Then, add the shredded cheese and mix until melted. Give it a taste and adjust the salt to your liking (I needed about 1/4 teaspoon of salt).
Pour the beer cheese into a serving bowl, garnish with a few slices of jalapeño and serve alongside tortilla chips.
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