Queso-Inspired Beer Cheese Dip Recipe
Prep Time:
15 minutes
Cook Time:
15 minutes
Servings:
8 Servings
Ingredients
  • 3 tablespoons unsalted butter
  • ½ cup yellow onion, finely diced
  • 1 jalapeño, seeded and minced
  • 2 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 1 ¼ cups Mexican lager, such as Modelo Especial, at room temperature
  • ¾ cup whole milk, at room temperature
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon dry mustard
  • ½ teaspoon chili powder
  • ½ teaspoon ground cumin
  • ¼ teaspoon smoked paprika
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 12 ounces sharp cheddar cheese, freshly shredded
  • 4 ounces Monterey Jack cheese, freshly shredded
  • 4 ounces Oaxaca cheese, shredded
Directions
  1. Preheat the oven to broil.
  2. Melt the butter in a 10- or 12-inch cast iron skillet over medium heat.
  3. Add the onion and jalapeño and cook until soft and translucent, about 4 minutes.
  4. Add the garlic and stir until fragrant, about 30 seconds.
  5. Sprinkle in the flour and stir constantly for 1 minute, until it smells toasty and no dry flour remains.
  6. Pour in the beer, whisking the whole time; it will foam up and then settle.
  7. Whisk in the milk until smooth.
  8. Whisk in the Worcestershire, dry mustard, chili powder, cumin, smoked paprika, salt, and pepper.
  9. Lower the heat to a simmer, whisking often, until the sauce is thick enough to coat the back of a spoon, 2 to 3 minutes.
  10. Add the cheddar and Monterey Jack a small amount at a time, stirring until each handful melts completely before adding the next.
  11. Scatter the Oaxaca cheese evenly over the top.
  12. Move the skillet to the oven and broil until the top is bubbling and spotted golden brown, 2 to 4 minutes, watching closely.
  13. Garnish with optional cilantro and serve hot with tortilla chips.