1. Melt butter over medium heat in a large saucepan until bubbly. 

  2. Make a roux by whisking in flour until smooth and cook, whisking constantly, for one minute, or until it starts to thicken and bubble. 

  3. Keep whisking and add beer and milk, then the garlic, mustard and Worcestershire sauce. Whisk for about 3 minutes until nicely thickened. 

  4. Remove from heat and immediately stir in cheeses, savory, salt and pepper. Garnish with paprika and serve warm.

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Square dish of beer cheese dip next to a big pretzel.