Ale & Cheese Cheese Dip

Looking for the ultimate crowd-pleaser? This Ale & Cheddar Cheese Dip is everything you need for a warm, melty snack that hits all the right notes. Whether you’re celebrating Oktoberfest, hosting a party, getting cozy on the couch, or serving up something special for game day, this dip delivers bold flavor and creamy texture every time.

From a chef’s perspective, it’s all about the balance of sharp note from the cheddar and the subtle bitterness of ale. The butter acts as the foundation for a smooth, rich base, while the ale adds depth without overpowering. Our hot tip? Don’t rush the cheese. Allow it to melt slowly into the sauce, creating a luscious, velvety dip. And if you’re not a spice wimp like Jody, try mixing in a some finely chopped jalapeno or topping it with crispy bacon!

Ingredients

• 2 Tbsp butter
• 2 Tbsp flour
• 1/2 cup session ale
• 1 cup 3% (whole) milk
• 2 tsp stone-ground mustard (or your favorite grainy mustard)
• 1 cup old cheddar cheese, shredded
• Generous pinch of salt
• Freshly cracked pepper, to taste

Step-by-Step Instructions

1. Melt the butter
   In a medium saucepan over medium heat, melt the butter until it begins to bubble.
2. Add the flour
   Whisk in the flour to create a roux. Cook for 1-2 minutes, stirring constantly, until it turns a pale golden color.
3. Pour in the session ale
   Slowly add the session ale, whisking continuously to avoid lumps. Cook for another 1-2 minutes to allow the alcohol to cook off and the sauce to thicken slightly.
4. Incorporate the milk
   Gradually pour in the milk, whisking constantly to ensure a smooth sauce. Let it simmer for 3-4 minutes until thickened.
5. Mix in the mustard and seasonings
   Stir in the mustard, salt, and pepper. Whisk until fully incorporated.
6. Slowly add the cheese
   Add in the shredded old cheddar cheese a handful at a time, allowing it to melt fully before adding more. Continue stirring until the sauce is velvety smooth.
7. Taste and adjust seasoning
   Taste the dip and adjust the salt and pepper to your liking.

Chef’s Tips

• Best types of ale: A light, session ale works perfectly to add flavor without overwhelming the dip. You can also try experimenting with other types of beer, like pale ales or IPAs, depending on your taste.
• Texture adjustment: If you like a thicker dip, reduce the milk slightly or cook the roux for an extra minute. For a thinner dip, add more milk or a splash of water.
• Add-ins: Crisp up some bacon or sauté jalapeños for a smoky, spicy kick.

• Serve with soft pretzels, crusty bread, or crunchy vegetables like carrots and celery.
• For pairing, this dip goes beautifully with a cold glass of the same ale or a light-bodied lager.

Storage and Reheating Tips

• Store any leftover dip in an airtight container in the refrigerator for up to 3 days.
• Reheat on low heat, stirring frequently, to avoid the cheese from separating. Add a splash of milk if needed to bring back the creamy texture.

Substitutions

• Can I substitute the ale?
  Yes, you can use non-alcoholic beer or even chicken broth for a kid-friendly version.
• What other cheeses work well?
  Gruyère, smoked gouda, or even a mix of cheddar and Monterey Jack would add different flavor profiles to the dip.