With the big game this weekend, I thought it would be fun to share a favorite game time snack. This beer cheese is one of Rich’s and my favorites. It’s more flavorful than normal beer cheese thanks to two types of cheese, sautéed shallot, and a good beer. Plus, you can either eat it right away or keep it warm in a mini crock pot all day. The perfect appetizer or game time snack!
Beer Cheese:
- 1 small shallot, minced
- 3 tablespoons butter
- 2 tablespoons flour
- 3/4 cup beer – try using your favorite local beer!
- 1/2 cup milk – I use 2%
- 1 teaspoon spicy or Dijon mustard – this one works perfectly!
- 1 cup shredded gruyere cheese
- 2 cups sharp white cheddar cheese
- Sea salt and pepper
- What you choose to dip – baguette, soft pretzels, apple slices, etc.
In a medium sauce pan over medium heat, melt the butter. Add the shallot, season with salt and pepper and sauté until translucent and fragrant, about 4 minutes. Whisk in the flour and stir for 1 minute. Slowly whisk in the beer, milk, and mustard. Bring to a simmer and simmer for 3-4 minutes, until the mixture has slightly thickened. One small handful at a time whisk in the cheese. Make sure to do this slowly to ensure the dip is silky. Once all the cheese has melted, taste and adjust seasonings as needed.
Eat right away or put in a mini crock pot to keep warm. We like to eat this with slightly toasted baguette pieces and sliced apples. Soft pretzels are also delicious! Leftovers will keep in the fridge for a few days – just rewarm before you eat.
Enjoy!
This recipe was adapted from this Williams Sonoma recipe.
Equipment:
Here’s a 1.5 quart and a 2 quart crock pot to keep the beer cheese warm. I have a 1.5 quart one and find it comes in handy for recipes like this, especially if we’re having friends or family over.
