Under 30 Minutes

Aged-Cheddar and Beer Dip

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.

  • Prep:
  • Total Time:
  • Yield: Serves 6 to 8

Photography: Ryan Liebe

Source: Martha Stewart Living, July/August 2017

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 1/2 cups)
  • 6 ounces Gruyere, grated (about 1 1/2 cups)
  • 2 teaspoons Worcestershire sauce
  • Kosher salt and freshly ground pepper
  • 1/4 cup coarsely crushed pretzel rods, plus whole pretzel rods for serving
  • Inner celery stalks, for serving

Directions

  1. 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.
  2. 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.