Aged Cheddar and Beer Dip October 19, 2017 by Jill Foucre Leave a Comment Aged Cheddar and Beer Dip 2017-10-19 13:14:10 Print Ingredients 2 tablespoons of butter 3 tablespoons of flour 2 teaspoons of fresh thyme 2 teaspoons of Dijon mustard 1 (12 oz.) bottle lager 4 ounces cream cheese, room temperature, cut into 6-8 pieces 6 ounces of extra-sharp cheddar, grated (1 ½ cups) 6 ounces of Gruyere, grated (1 ½ cups) 2 teaspoons of Worcestershire sauce Kosher salt and freshly ground pepper ½ cup coarsely crushed pretzel rods, plus whole pretzel rods for serving Celery stalks, for serving Instructions 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. 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. Serve, sprinkled with pretzel crumbs, with pretzels and celery. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/