👋 Sam here, overjoyed to be transitioning from Halloween candy to election night pizza.
The latest: Last week, I made a beer cheese dip to go along with some soft pretzel bites for a Halloween get-together with friends.
Between the lines: The recipe suggested a wheat beer, but I opted for Jolly Scholar's "Cold Beer Here" craft lager, inspired by Les Flake, the Beer Guy at Progressive Field.
It's what I had in my fridge.
How it works: This was my first time making beer cheese dip, but the recipe I used was pretty simple.
You start by making a roux: Melt 4 tablespoons of unsalted butter in a saucepan over medium heat; add 1/4 cup of flour and gradually whisk together; whisk in 1 cup of milk.
Reduce to low heat and add 2/3 cup of beer, 2 teaspoons of Worcestershire Sauce; 1/2 teaspoon of Dijon mustard; garlic powder, onion powder, paprika, salt and pepper to taste.
(Honestly, go bonkers with the spices and herbs of your choice. I certainly wasn't shy with the garlic powder.)
Add 2 cups of shredded cheese; mostly cheddar, with a bit of gouda or whatever cheese you have handy.
Between the lines: I had sliced colby jack and a chunk of garlic parmesan in the fridge, so I shredded a bit of that in, too.
😉 The bottom line: More like hot beer here, am I right?
