Now that the fall and football season are upon us, it's time for some comforting crock-pot food and yummy dips. These two recipes aren't necessarily the most healthy, but if you're like me, I like to indulge on the weekends. Weekdays are for eating healthy...weekends on the other hand, football food and some beer please! This Sunday I tried a delicious beer and cheese dip, and served it with pretzel nuggets. It was so yummy! Here's the recipe.
Ingredients:
Melt the butter in saucepan on medium heat. Add the flour and whisk until combined, about two minutes. Slowly whisk in the milk and beer, and bring to simmer. Add the mustard powder, Worcestershire sauce, and hot sauce. Whisk until sauce thickens (a few minutes). Turn heat down to low, and slowly mix in the cheddar cheese. Whisk until smooth. Serve with pretzel nuggets, bread cubes, or chips. The dip makes about one cup.
Ingredients:
- 1 tablespoon unsalted butter
- 1 1/2 tablespoons flour
- 1/4 cup milk
- Roughly 1/2 cup dark beer
- 1/2 teaspoon mustard powder
- 1 teaspoon Worcestershire sauce
- 2-3 Dashes of hot sauce
- 6 ounces sharp cheddar cheese, grated
- Salt and pepper to taste
Melt the butter in saucepan on medium heat. Add the flour and whisk until combined, about two minutes. Slowly whisk in the milk and beer, and bring to simmer. Add the mustard powder, Worcestershire sauce, and hot sauce. Whisk until sauce thickens (a few minutes). Turn heat down to low, and slowly mix in the cheddar cheese. Whisk until smooth. Serve with pretzel nuggets, bread cubes, or chips. The dip makes about one cup.