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.
- Total Time:
- Yield: Serves 6 to 8
Photography: Ryan Liebe
Source: Martha Stewart Living, July/August 2017
- 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
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.