Martha Stewart Aged-Cheddar and Beer Dip

Martha Stewart aged-cheddar and beer dip takes 25 minutes and a mix of extra-sharp cheddar, Gruyere and cream cheese to make a thick, gooey party dip. It's an easy party appetizer for game day, holiday gatherings or a casual cookout, and it's quick enough to make right before guests arrive.

Add the cream cheese one piece at a time and keep whisking until each piece disappears into the beer sauce. Dump it in all at once and you'll end up with stubborn lumps that never smooth out.

Martha builds the dip on a butter and flour roux with thyme and Dijon mustard, so the beer turns into a silky base instead of a thin broth. Using three cheeses instead of one gives it deeper flavor and a gooey texture that doesn't turn greasy or stringy.

Martha Stewart Aged-Cheddar and Beer Dip

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Course: AppetizerCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

25

minutes

Cooking timeminutes

Calories

290

kcal

A flour-thickened lager base melts into three cheeses for a smooth, scoopable dip with a savory edge. Crushed pretzels on top add a salty crunch against the warm, gooey cheese.

Ingredients

• 2 tablespoons unsalted butter
  

• 3 tablespoons unbleached all-purpose flour
  

• 2 teaspoons fresh thyme leaves
  

• 2 teaspoons Dijon mustard
  

• 1 bottle (12 ounces) lager beer
  

• 4 ounces cream cheese, room temperature, cut into 6 to 8 pieces
  

• 6 ounces extra-sharp cheddar, grated (about 1 ½ cups)
  

• 6 ounces Gruyere, grated (about 1 ½ cups)
  

• 2 teaspoons Worcestershire sauce
  

• Kosher salt and freshly ground pepper
  

• 1/4 cup coarsely crushed pretzel rods, plus whole pretzel rods for serving
  

• Inner celery stalks, for serving
  

• whole pretzel rods for serving
  

Directions

• Make the roux: Melt 2 tablespoons unsalted butter in a medium saucepan over medium heat, then add 3 tablespoons all-purpose flour. Cook, whisking, for about 2 minutes so the raw flour taste cooks out.
• Add beer and seasonings: Whisk in 2 teaspoons fresh thyme leaves and 2 teaspoons Dijon mustard, then pour in the 12-ounce bottle of lager a little at a time. Keep whisking until smooth, bring it to a boil and cook 1 minute more.
• Melt in cream cheese: Reduce the heat to medium, then add the 4 ounces of room-temperature cream cheese one piece at a time. Whisk constantly until each piece melts and the sauce looks smooth.
• Stir in the cheeses: Whisk in 6 ounces grated extra-sharp cheddar and 6 ounces grated Gruyere a handful at a time. Wait until each handful melts before adding the next, then take the pan off the heat.
• Season the dip: Stir in 2 teaspoons Worcestershire sauce, then season with kosher salt and freshly ground pepper. Taste it first, since the cheeses already bring plenty of salt.
• Serve: Spoon the dip into a serving bowl and sprinkle 1/4 cup coarsely crushed pretzel rods over the top. Serve it warm with whole pretzel rods and inner celery stalks for dipping.

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, OXO 11-inch balloon whisk, OXO 4-sided box grater, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

How do I keep the dip warm for a party?

Martha suggests keeping it warm in a fondue pot or slow cooker. Set the slow cooker to low and stir every so often so the surface doesn't form a skin.

Can I use a different cheese than cheddar or Gruyere?

Yes, swap in another good melting cheese like fontina or Swiss for the Gruyere. Grate it yourself from a block, because pre-shredded cheese has anti-caking starch that can make the dip grainy.

Can I make the dip without beer?

You can replace the lager with the same amount of chicken broth or whole milk. The flavor will be milder and less tangy, so add an extra splash of Worcestershire sauce.

How do I store and reheat leftover beer cheese dip?

Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat it gently in a saucepan over low heat with a splash of milk, whisking until smooth, since high heat can make the cheese separate.

What's the most common mistake with this dip?

Adding the cheese too fast or over heat that's too high is the biggest problem. Add it a handful at a time over medium heat and whisk constantly so it melts into a smooth, glossy sauce.