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Appetizers and Party Food

Kim's Beer Cheese Mustard Dip

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What's better than cheese dip? How about a BEER cheese dip?! This awesome recipe from our friend Kim at The Prize of Cooking is perfect for the fall weather ahead, and can be served with bread, veggies, pretzels... you name it! Whip up a batch for your next tailgate party.

Beer Cheese Mustard Dip:


4 tablespoons unsalted butter, divided
4 tablespoons flour
2 cups 2% milk, warm
1 cup Lager beer, room temperature (non-alcoholic beer can be used)
1 ½ cups shredded cheddar jack cheese
½ cup grated parmesan cheese
4 teaspoons Suzie’s Organic Dijon Mustard
½ teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon kosher salt
¼ teaspoon white pepper
¼ teaspoon ground cayenne pepper
Serve with chips, pretzels, cubed bread and/or veggies!


In a small bowl, mix together the garlic powder, onion powder, salt, white pepper and ground cayenne pepper and set aside. 

In a large sauce pan over medium high heat, melt the butter, add the flour and stir for a minute to cook the flour. 

Slowly whisk in the warm milk then sprinkle in the dry spice mixture. Continue to whisk until the milk mixture begins to thicken. Add in the mustard and cheeses, and stir until melted and smooth. Slowly add in the beer, and stir until combined and smooth. 

Remove the beer cheese mustard dip from the heat and cover with plastic wrap to prevent a film from developing on the top until ready to serve. 

Beer Cheese Mustard Dip can also be served in “Fondue Style”. Cubed bread and veggies would be delicious dipped.

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