Irish Beer Cheese Dip and Baked Pretzel Bites
Yield: 5 servings | Prep time: 15 minutes | Cook time: 10 minutes
INGREDIENTS
- 1 7-ounce package of Irish Dubliner cheese, grated
- 1/2 cup of extra sharp cheddar cheese, grated
- 3 tablespoons of unsalted Irish butter
- 2 tablespoons of all-purpose flour
- ¾ cup of half and half
- ½ cup of heavy cream
- ½ teaspoon of brown mustard
- ½ teaspoon of Worcestershire sauce
- 1 teaspoon garlic powder
- ½ teaspoon of Tabañero Extra Hot Hot Sauce
- ½ teaspoon of salt
- ½ teaspoon of black pepper
- 12 ounces of Stout beer
- 1 box of frozen pretzel bites
EQUIPMENT
- 1 medium saucepan
- 1 whisk
- 1 large baking sheet
INSTRUCTIONS
Grate the Irish Dubliner cheese and extra sharp cheddar cheese.
In a medium saucepan, melt the butter on medium heat. When melted, reduce the heat to low. Slowly whisk in the flour to create a roux, or thick, smooth paste. Add the half and half and whisk to combine. Slowly pour in the heavy cream and stir.
Add the shredded Irish Dubliner cheese and extra sharp cheddar cheese, brown mustard, Worcestershire sauce, garlic powder, Tabañero Extra Hot Hot Sauce, salt, and pepper. Stir to combine. Once mixed, stir in about 4 ounces of Stout beer to thin the cheese mixture.
Once the cheese is melted and smooth, add more Stout beer until the consistency is good for dipping. If the cheese mixture becomes too thin, add more half and half.
Keep the Irish beer cheese dip warm on the stove or in a slow cooker while preparing the pretzel bites. Bake the pretzel bites according to the directions on the box. Serve the Irish beer cheese dip warm with salty baked pretzel bites.
In a medium saucepan, melt the butter on medium heat. When melted, reduce the heat to low. Slowly whisk in the flour to create a roux, or thick, smooth paste. Add the half and half and whisk to combine. Slowly pour in the heavy cream and stir.
Add the shredded Irish Dubliner cheese and extra sharp cheddar cheese, brown mustard, Worcestershire sauce, garlic powder, Tabañero Extra Hot Hot Sauce, salt, and pepper. Stir to combine. Once mixed, stir in about 4 ounces of Stout beer to thin the cheese mixture.
Once the cheese is melted and smooth, add more Stout beer until the consistency is good for dipping. If the cheese mixture becomes too thin, add more half and half.
Keep the Irish beer cheese dip warm on the stove or in a slow cooker while preparing the pretzel bites. Bake the pretzel bites according to the directions on the box. Serve the Irish beer cheese dip warm with salty baked pretzel bites.