Cheddar Beer Dip
- 4 tablespoons salted butter
- 4 tablespoons flour
- 2 cups pale low-hop beer (Pilsner)
- 1 cup whole milk
- 1 teaspoon mustard
- 1 teaspoon paprika
- Dash of Worcestershire sauce
- 4 cups sharp cheddar cheese, shredded
Protein: 16 g
Carbohydrate: 49 g
Fiber: 2 g
Total Fat: 29 g
Saturated Fat: 15 g
Cholesterol: 77 mg
Calcium: 56% DV
Sodium: 1,041 mg
In a medium frying pan, melt the butter over medium heat.
Whisk in the flour and cook for a minute or two until the mixture has turned a nice golden color.
While whisking, gradually pour in the beer and then the milk.
Both should thicken as they heat.
Remove from the heat and stir in the spices, Worcestershire sauce and the cheese.
Let the cheese melt; season to taste with salt and pepper.
To spice it up like Scotty Scott, add pickled jalapenos and drizzle over a soft pretzel.
To add the Monsoon Flare, serve over french fries with a side of sour cream and chives.
*Recipe comes from the World of Warcraft cookbook.