Beer cheese soup is a staple in Minnesota, and when I was thinking about NFL game day recipes, I thought, hey, couldn’t we take the 2 things we love – beer and cheese and make it into a dip instead of a soup? So we did this beer cheese dip
- 1/2 cup butter
- 1/2 cup flour
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 4 dashes Tabasco
- 1 teaspon dry mustard
- 1 cup whole milk
- ⅔ cup full flavored beer I used Summit IPA
- 1 teaspoon Worcestershire sauce
- 2 cups sharp cheddar cheese shredded on a box grater
- 1 cup gruyere cheese, shredded on a box grater
- Pretzels, Tortilla chips or Baguette slices
- Melt butter, flour, onion powder, garlic powder, and Tabasco pepper over medium heat in a saucepan. Cook for 1 minute until a paste forms, whisking the whole time
- Mix Whole milk, beer, and Worcestershire sauce in a pitcher with a pour spout.
- Stir in whole milk and beer mixture a bit at a time, whisking after each addition until smooth
- Continue cooking over medium heat, adding liquid, whisking, and cooking the sauce until thick and bubbly.
- Reduce heat to low, add cheeses, and stir until melted and smooth.
- Serve warm with pretzels, tortilla chips, or baguette slices
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Beer cheese soup itself is believed to have originated in the United States, specifically in the state of Kentucky. The soup is often associated with the popular beer cheese spread in the region. Legend has it that the soup was created in the 1940s at a restaurant called the Driftwood Inn in Winchester, Kentucky. Reba McEntire’s restaurant in Atoka, Oklahoma, has a beer cheese dip that is supposedly legendary and made completely in a blender. For my dip, I went more with the creamy hot version. While the exact origins may be difficult to pinpoint, beer cheese soup has certainly become a beloved dish in American culinary traditions.