Hearty Beer Cheese Dip {with Christmas MSU Edam Cheese}

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.  DSC_0451

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!




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