Beer & Cheddar Dip
Prep time
Cook time
Total time
Cheese dip that goes perfect with Soft Pretzels. Recipe from
  • 1 cup (8 ounces) evaporated milk
  • 2 eggs
  • 1 teaspoon Dijon mustard
  • ½ teaspoon Worcestershire sauce
  • 2 cups of sharp cheddar cheese, shredded
  • 10 ounces amber beer
  • 2 tablespoons cornstarch mixed with 2 tablespoons water (slurry)
  • Kosher salt and fresh ground black pepper, to taste
  1. In a medium sauce pan over medium-low heat whisk together the evaporated milk, eggs, mustard, Worcestershire sauce and 1 cup of the shredded cheese.
  2. Once the mixture starts to heat up add the beer and slurry, whisking them in to combine.
  3. Gradually add the remaining cheese whisking frequently and cook until the sauce starts to thicken.
  4. Season with salt and pepper to your taste.
  5. Keep warm stirring frequently until ready to serve.
  6. Garnish with bacon crumbles and green onions.
Recipe adapted from The Kitchn
Recipe by Pocket Change Gourmet at