In a medium sauce pan, melt butter over medium low heat.
4 tbsp flour
Add salt, pepper, flour, mustard and Worcestershire sauce. Cook for 30 seconds whisking contacntly.
4 tbsp flour, ½ teaspoon salt, ½ teaspoon pepper, 1 tsp dijon mustard, ½ tsp Worcestershire Sauce
Slowly add milk and beer and cook until slightly thick, whisking constantly.
¾ cup whole milk, ¾ cup beer
Reduce heat to low and add grated cheese by the handful whisking until smooth before adding additional cheese. Continue until all cheese is melted.
2 cups grated sharp cheddar cheese, 1 cup grated pepper jack cheese
Notes
Recipe Tips:▶︎ Always use a block of cheese and grate it yourself for the smoothest, creamiest dip. Pre shredded cheese does not melt as well as freshly grated.▶︎Use a beer you like to drink. The beer flavor shines through so be sure that you use something that you like to drink when you make it. A pilsner or pale ale will give you the most neutral flavor when serving a large group.▶︎ Use whole milk. Whole milk will give you the creamiest dip that will reheat well. You can use skim, 1 percent or 2 percent but it will not be as smooth and can separate when reheating.▶︎ Add cheese gradually. Letting the cheese melt before you add more is a key step in getting smooth cheese dip.▶︎ Use low heat. If you heat the cheese too much it will become grainy. Low and slow is the best way to make this dip!Make-Ahead Tips:
Make it ahead of time and let it cool before refrigerating.
When ready to serve, reheat in a slow cooker or in the microwave. Add a little milk or beer to thin to desired consistency if the dip has gotten too thick.