What could go over better at a Super Bowl party than beer cheese?! It is rich and filling, and oh so good. The secret to the flavor in this recipe is Gruyère cheese: an aged cheese with strong flavor (because what is the point of cheese if it has no taste?!) Scroll down to learn how to make this homemade beer cheese dip in a skillet.
Gruyère Beer Cheese Dip
Serves 6-8 (or if you are really hungry, 4-6!)
Modified from Epicurious
1 bottle of dark ale beer
1 lb Gruyère cheese, shredded
1 tbsp cornstarch
2 tsp Bavarian or Dijon mustard
A few pinches of red pepper flakes and sea salt to taste
Bring the beer to boil over medium-high heat in a skillet or heavy saucepan. Reduce heat to medium-low so beer is gently simmering.
Toss the shredded cheese with cornstarch in a medium bowl. Add the cheese mixture to the beer one handful at a time, stirring until completely melted before adding more. Stir in mustard, salt, and red pepper. Serve immediately. The dip can be refrigerated for 2 days and rewarmed over medium low heat until remelted.
Shred 1 lb Gruyère cheese and set aside in a medium sized bowl.
Add 1 bottle of dark beer to a skillet or heavy saucepan.
Bring to a boil over medium high heat then reduce to a simmer.
Toss 1 tablespoon cornstarch with shredded cheese.
Mix cheese into beer one spoonful at a time, stirring each batch of cheese until melted before adding the next spoonful. Add seasonings and serve immediately with fresh bread, pretzels, or veggies.
My husband and I loved how this batch turned out! (we ate it on bread for lunch, and mixed it into broccoli with our dinner)....If you give it a try let me know how it turns out!