Pub Crawl Muenster Dip
A velvety Muenster and light beer cheese dip great for game day, with pretzel bites, or served with toasted rye triangles. Don't expect it, but if there are leftovers, this snappy cheese sauce doubles as a cracker spread when chilled.
8 persons
30 min
Ingredients
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2 tbsp
Unsalted Imported Butter BarThis creamy, delicious butter is perfect for cooking and baking. The fresh milk is carefully…
- ¼ cup Thinly Sliced Green Onion
- ¾ tsp Minced Garlic
- 3 tbsp All-Purpose Flour
- ½ cup Whole Milk
- 1 cup Lager
- 1 tsp Ground Mustard Powder
- 1 tsp Granulated Sugar
- 1 tsp Worcestershire Sauce
- ½ tsp Fine Salt
- 0 Finely Ground Black Pepper ⅛ tsp
- 1 Cayenne Pepper, to taste
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19
Muenster Imported SlicesFinlandia’s Imported Muenster Cheese is deliciously creamy and buttery and melts beautifully!
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Instructions
- Heat butter in 4 quart sauce pot over medium heat just until melted. Add the sliced green onion and minced garlic. Stirring often with a wooden spoon, slowly cook until soft, about 2 minutes. Immediately sprinkle in flour. Continue to cook and stir over medium heat until flour mix is lightly browned and smells like baked piecrust, about 1-2 minutes. Reduce heat slightly, slowly whisk in milk then lager, a little at a time, stirring well to remove lumps between each addition. Whisk in ground mustard powder, sugar, Worcestershire sauce, salt, black pepper, and cayenne pepper. Increase heat, and simmer until flour is cooked and the sauce is velvety, about 5-8 minutes; stir and scrape sides and bottom of pot constantly. Reduce heat and add cheese about ½ cup at a time, stirring constantly, and waiting until each batch is fully melted before adding the next. Remove from heat. Serve immediately with toasted rye bread triangles, pretzel bites, sausage, or sliced vegetables. Serves 8-10 as dip (about 2 cups)
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