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    Spicy Beer Cheese Dip

    Source of Recipe

    List of Ingredients

    2 tablespoons unsalted butter

    2 tablespoons all­purpose flour

    2/3 cup whole milk

    2/3 cup pilsner or light beer

    1 teaspoon Dijon mustard

    2 dashes of Worchestershire

    1/2 jalapeno, deseeded and diced, plus a few more slices as

    1 egg yolk

    3/4 cup (about 3 1/2 ounces) shredded monterey jack

    1/4 teaspoon salt or to taste

    Tortilla chips, for serving


    To a medium saucepan, set over medium heat, melt the butter. When melted, stir in the all­ purpose flour and cook for about 1 minute.

    Pour in the milk and whisk until combined and thickened, about 30 seconds to a 1 minute.

    Pour in the beer and, again, give it a good whisk. Cook the sauce for an additional minute or so. During this time it will thicken slightly.

    Mix in the Dijon mustard, Worcestershire, jalapeņo, egg yolk; stir until combined. Then, add the shredded cheese and mix until melted. Give it a taste and adjust the salt to your liking (I needed about 1/4 teaspoon of salt).

    Pour the beer cheese into a serving bowl, garnish with a few slices of jalapeņo and serve alongside tortilla chips.




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