Gouda Cheese Beer Dip

by Thea Miller

A smooth and smoky dip best accompanied by salty soft pretzels, grilled kielbasa, pickles and fresh-cut vegetables

Serves 6


3 tablespoons unsalted butter
3 tablespoons all-purpose flour
12 ounces beer lager or ale, room temperature
¾ cup heavy cream at room temperature
3 cups smoked gouda, grated 
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon Kosher salt
1 teaspoon ground pepper
½ teaspoon paprika
2 teaspoons chives minced

adapted from culture magazine


Melt butter in a heavy-bottomed pan over medium-high heat. Add flour and whisk continuously until mixture is toasted and golden brown. Whisk in a little beer at a time. Similarly, slowly whisk in cream and stir over low heat to thicken.
Mix in Gouda, mustard, paprika, Worcestershire sauce, salt, and pepper. Serve warm, topped with chives