Beer Cheese Dip

 2 tablespoons butter

2 tablespoons flour

1 cup beer

1/2 cup whole milk

1 1/2 teaspoons Dijon mustard (smooth or grainy)

1 teaspoon Worcestershire sauce

1/2 teaspoon smoked paprika (optional)

2 cups (8 ounces) freshly-shredded cheese (I used half sharp cheddar, half smoked gouda)

sea salt and black pepper, to taste

INSTRUCTIONS

Make the roux. Heat butter in a large saucepan or sauté pan over medium-high heat until melted.  Add flour, and whisk until completely combined.

Add the remaining ingredients.  Add in the beer, milk, Dijon, Worcestershire and smoked paprika.  Whisk until smooth.  Continue cooking until the mixture has thickened (and has nearly reached a simmer).  Add cheese and whisk until smooth.

Season.  Reduce heat to low.  Taste and season the dip with salt and pepper, as needed.

Serve.  Serve immediately and enjoy!  (Dip will thicken a bit the longer it sets.)

https://www.gimmesomeoven.com/beer-cheese-dip/