I really don’t like crowding my blog posts with more than one recipe. So, think of this as Part 2 with Game Day posts.
For my dish during the broadcast, I used Cold Smoke Scotch Ale from KettleHouse Brewing Co. in Missoula. If you want a lighter flavored try a light lager or IPA. I found some raw milk white cheddar at the farmer’s market.
Beer Cheese Dip
- 1/2 stick butter
- 3 Tbsp flour
- 8 oz or more of beer or ale
- 4 oz of cream cheese
- 1 C shredded cheddar cheese
- 1 tsp crushed red pepper flakes
- 3 beer brats, casings removed (optional, tastes just as awesome without the meat)
Start by making a roux with the butter and flour over medium low heat. Stir frequently so it doesn’t burn and cook for about 5 minutes or till a light golden. Add beer and cream cheese, stir frequently with a whisk till blended and smooth. Blend in cheese and pepper flakes. Let simmer on low, whisking occasionally. Add more beer if too thick.
While the cheese mix simmers, fry the brat sausage in a pan with a little water to prevent sticking. Once completely cooked, strain off fat, and mix into cheese mix. Serve immediately with bread or pretzel bites for dipping.