A rich, flavorful dip combining the sharpness of Gouda, smokiness of Smoked Gouda, and Gruyere for a smooth, creamy texture. Perfect for serving with warm pretzels at your next gathering.
Ingredients
- ¼ cup butter
- ¼ cup flour
- 1 cup milk
- ¾ cup beer (lager or ale)
- ½ tsp garlic powder
- ½ tsp onion powder
- ⅛ tsp cayenne pepper
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1 drop Tabasco sauce
- 1 cup sharp Roth Gouda cheese, shredded
- ½ cup Roth Smoked Gouda cheese, shredded
- ½ cup Gruyere cheese, shredded
- Pretzels, for serving
Method
- Shred the Gouda, Smoked Gouda, and Gruyere. Set aside.
- In a small bowl, combine garlic powder, onion powder, cayenne pepper, salt, and black pepper. Set aside.
- Warm the milk in the microwave for about 45 seconds, then set aside.
- In a medium pot, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute, stirring constantly.
- Slowly whisk in the warm milk, followed by the beer. Add gradually to maintain a smooth texture. Continue whisking until fully combined.
- Stir in the seasoning mix, Worcestershire sauce, Dijon mustard, and Tabasco. Let the mixture gently bubble for about 5 minutes until thickened.
- Reduce heat to low, allowing the base to cool slightly. Gradually add the shredded cheeses, stirring constantly until smooth and fully melted.
- Transfer the beer cheese dip to a serving dish and enjoy with warm pretzels.