I love cheese. I love cheese that is melted and is great with bread, warm pretzles, chips, etc.. So when you dip, a nice long string extends from the chip back to the dip and you wrap that string around the chip or your finger so you get as much as you can and then when you eat it, the flavors… YUMMMM
This is a great easy recipe for a cheesy pub / fondue dip. Get out some warm bread, warm pretzles, or even veggies if you wish and prepare this simple and quick dip.
- 1 TBS unsalted Butter
- 2 tsp powdered/ground mustard
- 2 – 3 TBS Flour
- 1 TBS white pepper
- 1/2 TBS Salt
- 3 garlic cloves, Crushed or pressed through a garlic press
- 1 cup sharp cheddar, shredded
- 1 cup Monterey Jack, shredded (or colby cheese)
- 1/2 cup Shredded Pepper Jack (optional)
- 6 oz Dark Beer (or amber beer or your favorite beer)
** The types of cheese can be changed based on what you like. Just make sure it adds up to 2 – 2.5 cups.
- In a sauce pan, rub the garlic around the bottom and edges of the pan.
- Over med heat, add the butter to the pan, and using a wooden spoon or heat resistant spatula, stir the garlic and butter together until the garlic is soft.
- Add in the beer (1/2 bottle) and bring to a simmer (about 5 minutes)
- In the mean time, combine all the shredded cheese, flour, mustard, salt, and pepper. Toss to coat the cheese evenly.
- After the beer mixture has simmered for 3 minutes, add in the cheese mixture.
- Stir constantly until all is mixed in well and you have a smooth creamy sauce.
That is is.
Serve with bread cubes, carrots/celery, as an alternative cheese topping to cheese steaks, spread on sandwiches, etc.
Can easily be reheated over low heat in the microwave or stove top.