Aged Cheddar and Beer Dip

Aged Cheddar and Beer Dip
  1. 2 tablespoons of butter
  2. 3 tablespoons of flour
  3. 2 teaspoons of fresh thyme
  4. 2 teaspoons of Dijon mustard
  5. 1 (12 oz.) bottle lager
  6. 4 ounces cream cheese, room temperature, cut into 6-8 pieces
  7. 6 ounces of extra-sharp cheddar, grated (1 ½ cups)
  8. 6 ounces of Gruyere, grated (1 ½ cups)
  9. 2 teaspoons of Worcestershire sauce
  10. Kosher salt and freshly ground pepper
  11. ½ cup coarsely crushed pretzel rods, plus whole pretzel rods for serving
  12. Celery stalks, for serving
  1. Melt butter in a medium saucepan over medium heat. Add flour. Cook, whisking about 2 minutes. Add thyme and mustard, then gradually add beer, whisking constantly until smooth. Bring to a boil and cook 1 minute more.
  2. Reduce heat to medium. Add cream cheese, a piece at a time, whisking constantly until smooth. Whisk in cheddar and Gruyere, a handful at a time, until melted. Remove from heat. Add Worcestershire. Season the dip with salt and pepper.
  3. Serve, sprinkled with pretzel crumbs, with pretzels and celery.
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