The Best Beer Cheese Dip (for soft pretzels )

This is an amazing dip, but DO NOT USE pre-shredded cheese. Shred cheese before you start to make the dip. It will make it go much easier. I also recommend bringing ingredients to room temperature. I used cold half and half and cold beer and cold cheese -- so it took a lot longer to make this all come together into a smooth dip.

 

3 Tbsp butter

3 Tbsp flour 

3/4 cup half and half

2/3 cup Yuengling Black and Tan beer (save the extra for drinking)

1 tsp Worcestershire sauce

1 heaping tsp dijon mustard

1/2 tsp garlic powder

1/4 tsp paprika

1/4 tsp kosher salt

10 oz shredded sharp cheddar cheese (recommend Cabot Seriously Sharp white cheddar)

 

Instructions
1. Melt butter in a medium saucepan. Add flour and whisk. 

2. Slowly add the half and half and whisk until slightly thickens. 

3.Add the beer and bring to a slow simmer. 

4. Add the other ingredients and stir until well-mixed.

5. Now add the shredded cheese a little at a time until it is all added. Stir vigorously until cheese is fully melted and the dip is smooth and creamy. This may take a few minutes.

6. Remove from heat and serve warm with homemade pretzels. It will thicken when it cools.

Leftovers can be reheated on the stove or microwave. Eat it up within a week.