CHEESY BEER DIP WITH HOT PRETZELS
Makes 12 servings
2 boxes (6 pretzels each) frozen hot soft pretzels, 12 total
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
¾ cup whole milk
¾ cup good-quality beer
2 teaspoons brown mustard
Sriracha or other hot sauce, to taste
4 ounces cream cheese, cut into pieces
2 cups shredded sharp cheddar cheese
Coarse salt or kosher salt and freshly ground black pepper, to taste
Prepare pretzels according to package directions.
Meanwhile, in a saucepan over medium heat, melt the butter. Add the flour and cook, whisking constantly, for 2 minutes. Slowly whisk in the milk and beer, then increase the heat to medium-high and bring the mixture to a simmer. Add the mustard, hot sauce and cook, whisking occasionally, until the mixture begins to thicken, 3 to 5 minutes.
Whisk in the cream cheese until it is melted, then add the cheddar cheese in several batches, whisking until each batch has melted before adding the next. Serve hot with hot pretzels.
Makes 12 servings
2 boxes (6 pretzels each) frozen hot soft pretzels, 12 total
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
¾ cup whole milk
¾ cup good-quality beer
2 teaspoons brown mustard
Sriracha or other hot sauce, to taste
4 ounces cream cheese, cut into pieces
2 cups shredded sharp cheddar cheese
Coarse salt or kosher salt and freshly ground black pepper, to taste
Prepare pretzels according to package directions.
Meanwhile, in a saucepan over medium heat, melt the butter. Add the flour and cook, whisking constantly, for 2 minutes. Slowly whisk in the milk and beer, then increase the heat to medium-high and bring the mixture to a simmer. Add the mustard, hot sauce and cook, whisking occasionally, until the mixture begins to thicken, 3 to 5 minutes.
Whisk in the cream cheese until it is melted, then add the cheddar cheese in several batches, whisking until each batch has melted before adding the next. Serve hot with hot pretzels.
Aucun commentaire:
Enregistrer un commentaire