White Cheddar Beer Cheese Dip

Story by Holly
White Cheddar Beer Cheese Dip
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In the last seven days my son has lost his first tooth AND started kindergarten. Needless to say, it's been an emotional week. Lots of joy and excitement, with a little sorrow and growing pains added, and I'm what some people refer to as happy-sad. With the beginning of kindergarten for my son and preschool for my daughter, in addition to the drastic weather changes we've had here in the PNW, my family and I have officially said goodbye to summer and with it the outdoor freedoms and adventures it's allowed us to have for the last 3ish months. It's safe to say that Natalie and I put in a good 2-4 days a week of swimming with our kids at our local club all summer long. And I'm not gonna lie, I'm really going to miss that. So here I am, sad to see our sun drenched, hanging by the pool afternoons slip away for good, but filled with joy and anticipation for crisp air and homework projects and returning to a routine once again. Happy-sad.


There's just something about football in the fall that provides the excuse to throw “everyone is invited" gatherings and seems to bring the whole world together.

White Cheddar Beer Cheese Dip

Amidst the blur of summer fun and constant activity, I realized we were missing out on something. Here in the northwest when the weather is nice I find that there's this pressure to GO, DO, and EXPLORE, and it can be easy to get too busy. Sure, there were a few spontaneous backyard BBQs and weeknight birthday dinner parties, but for the most part, I missed having a constant stream of people coming over on the regular. I'm ready for the intimacy with friends that comes along with cooler days, one-pot dinners, late night campfires and football season. There's just something about football in the fall that provides the excuse to throw “everyone is invited" gatherings and seems to bring the whole world together. If I'm being honest though, those gathering are so great because in part, they're an excuse to eat really good food. And so I'm consoling myself in the fact that fall, friends, football, and food (hey, four F’s!) are the golden combo that make this seasonal transition something worth looking forward to.

White Cheddar Beer Cheese Dip

Whether your crew goes for a big pot of chili with all the fixings (like this cornbread), or everyone brings a dish to share, this white cheddar beer cheese dip is sure to find a happy home on your table come Sunday afternoons. It’s rich, it's creamy, it's the perfect vehicle for getting those carbs into your mouth, and I could pretty much eat it by the bowl full all by myself. Plus, it doesn't come from a jar...it's real, actual food...so even though it may be a bit indulgent, you know you're not just filling all your favorite tummies with preservatives and food coloring. You can go simple with fresh pretzels or bread cubes, or make it a little more hearty by serving it with Apple wedges, veggies, and German sausage. Did I mention it has beer in it? It's literally the perfect football viewing party food.

White Cheddar Beer Cheese Dip

So, while I may be mourning the loss of those glorious summer days (because let's face it, summer is just as much a state of mind as it is a date on the calendar, and I've had to move on) and watching in disbelief as I send my way too big kids off to school each day, I know deep down that this season I'm settling into is a good one, and I'm gonna be just fine. Fall, you had me at beer cheese dip. ❤️

White Cheddar Beer Cheese Dip

Serves 8

Ingredients

4 tbsp butter
1/4 cup grated onion (about 1/2 medium onion)
3 tbsp flour
2 tsp ground mustard
1 12 oz beer, like an IPA, room temp
1 cup whole milk or heavy cream, room temp
1 cup sharp white cheddar cheese, grated
2 cups cheddar cheese, grated
1 tsp kosher salt
1 tsp freshly ground pepper
1-2 tsp tabasco sauce
apple slices
soft pretzels
Kielbasa sausage

Method

In a medium saucepan set over medium-high heat, melt the butter. Add the grated onion and sauté for 3 minutes until the onion is translucent. Add the flour and ground mustard, whisking frequently until a bubbly, thick roux has formed, about 3 minutes. Slowly add the beer a little at a time, continuing to whisk. Slowly add the cream and whisk until thickens a bit, about 5 minutes. Add the cheeses whisk until smooth. Season with salt, pepper and tabasco, adjusting to taste.