Beer Cheese Dip

Prep Time10

Cook Time20

Course: Side Dish, Snack

Cuisine: American

Servings: 8

2 Tablespoons butter unsalted
2 cloves garlic minced
2 Tablespoons flour all purpose
4 ounces beer of choice (or sub with milk) warmed slightly in a microwave or separate saucepan
4 ounces milk (we used low fat) warmed slightly (you can warm beer and milk together), plus more for thinning, if desired
2 Tablespoons Manitoba Milling Co. Smooth Whole Milled Flaxseed
4 ounces cheddar cheese freshly grated
4 ounces pepper jack cheese freshly grated
1 teaspoon dijon mustard
½ teaspoon Worcestershire sauce
¼ teaspoon onion powder
⅛ teaspoon cayenne pepper
⅛ teaspoon black pepper
chopped bacon or green onions for garnish (optional)

In a medium saucepan, melt the butter over low heat. Add in the chopped garlic and cook until slightly browned.
Add in the flour, stir, and cook for about 1 minute.
Warm the beer and milk in a microwave or separate saucepan until they are slightly warm (not boiling).
Slowly add the warmed beer and milk to the flour mixture and whisk to combine. Continue cooking over low heat until the mixture thickens. You will know it’s ready when it is opaque and think enough to coat the back of a spoon.
Remove from the heat and add the flaxseed, cheese, mustard, Worcestershire, onion powder, cayenne, and black pepper. Stir until mixture is smooth. Depending on your prefered thickness, you may want to add additional milk, 1 Tablespoon at a time, to reach your desired consistency.
Serve with chips, pretzels, vegetables, or your dipper of choice! Garnish with chopped green onions or bacon, if desired.

Use whichever beer you like or have on hand -- we used a pale lager.