Food & Cooking Recipes Appetizers Aged-Cheddar and Beer Dip Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 7, 2017 Print Rate It Share Share Tweet Pin Email Photo: Ryan Liebe Prep Time: 25 mins Total Time: 25 mins Yield: 6 to 8 Serves Using three kinds of cheese -- extra-sharp cheddar, Gruyere, and cream cheese -- is the key to this dip's deep flavor and perfectly gooey texture. Ingredients 2 tablespoons unsalted butter 3 tablespoons unbleached all-purpose flour 2 teaspoons fresh thyme leaves 2 teaspoons Dijon mustard 1 bottle (12 ounces) lager beer 4 ounces cream cheese, room temperature, cut into 6 to 8 pieces 6 ounces extra-sharp cheddar, grated (about 1 ½ cups) 6 ounces Gruyere, grated (about 1 ½ cups) 2 teaspoons Worcestershire sauce Kosher salt and freshly ground pepper ¼ cup coarsely crushed pretzel rods, plus whole pretzel rods for serving Inner celery stalks, for serving Directions Melt butter in a medium saucepan over medium heat. Add flour; cook, whisking, about 2 minutes. Add thyme and mustard, then gradually add beer, whisking constantly until smooth. Bring to a boil and cook 1 minute more. Reduce heat to medium. Add cream cheese, a piece at a time, whisking constantly until smooth. Whisk in cheddar and Gruyere, a handful at a time, until melted. Remove from heat. Add Worcestershire. Season with salt and pepper. Serve, sprinkled with pretzel crumbs, with pretzel rods and celery. Cook's Notes If desired, you can keep this dip warm in a fondue pot or slow cooker. Rate it Print