Last Thursday I posted a recipe for Spicy Hot Cheese and Sausage Dip and today I’ve got another cheese dip for you, this one with with beer and lots of cheese. I was inspired to make this dip after my Aunt sent us an awesome Mississippi State University Edam cheese ball for Christmas.
The cheese is produced at MSU’s dairy plant, a teaching and research laboratory for students studying dairy foods. Edam is a semi-hard cheese that originated in the Netherlands, and is named after a town in North Holland. Like this “cannon” ball, Edam is traditionally sold in spheres and sealed in a coat of red paraffin wax. Edam cheese is delicious, similar to a mild Cheddar and this hot, hearty dip is perfect for veggies and chips on game day. Thanks Aunt A!
What to buy (makes a big bowl of dip):
- 2 tablespoons unsalted butter
- 3 tablespoons flour
- 1/2 cup milk (I used 2%)
- 3/4 cup beer (darker beer will taste better)
- 1 teaspoon dry mustard
- 2 teaspoons Worcestershire sauce
- 1 teaspoon sriracha
- 2 cups Edam or Cheddar cheese, grated
- salt and pepper, to taste
- chips and/or veggies for serving
What to do:
- melt the butter in a saucepan over medium heat
- add the flour and cook, stirring constantly for a few minutes
- whisk in milk and beer, increase the heat to medium-high and bring the mixture to a simmer
- add mustard, Worcestershire and hot sauce and cook, whisking occasionally, until the mixture begins to thicken, 3 to 5 minutes
- add the cheese in large handfuls, whisking until each batch has completely melted before adding more
- taste and season with salt and pepper
- serve hot!