1

Melt butter in a saucepan over medium heat. Whisk in flour and cook, whisking occasionally, for two minutes.

2

Slowly pour in milk, whisking constantly as it is added to the saucepan. The mixture should be slightly thick at this point.

3

Slowly whisk in the beer, then turn the heat beneath the saucepan to medium-high to bring the liquids to a high simmer. Simmer for 2-3 minutes, stirring frequently, until the liquids are slightly thickened.

Note: We love Guinness stout beer because it has a lighter body than typical craft-brewed stout beers. Feel free to play around with different beers to find your favorite for this dip!

4

Turn the heat beneath the saucepan down to low, and stir in the Worcestershire, Dijon mustard, garlic powder, and hot sauce. Cook for two minutes, stirring occasionally.

5

Stir in the shredded cheeses, one handful at a time until completely mixed in. Taste the dip and season with more salt or hot sauce if desired.

6

Remove the saucepan from the heat and stir in the sour cream. If the dip seems too thick, stir in a splash or two of milk until it’s the consistency you prefer.

7

Transfer the beer cheese dip to a bowl and garnish with chopped chives (or green onions). Serve hot with soft pretzels or your favorite crunchy dipping vessels!

8

To reheat leftover dip, heat in a small, non-stick saucepan over low heat. Stir frequently and cook for a few minutes until warmed through. Add a splash or two of milk to thin it out if necessary.

*Make this to-go by serving it in Chinet Crystal® cups.