Beer Cheese Dip
A simple and delicious beer cheese dip/fondue.
2 tbsp butter
2 tsp bacon grease (optional)
1/4 c chopped onions
2 tbsp flour
1 c beer (of choice, I used an amber ale)
3 tbsp half and half
3/4 c milk
1/4 tsp garlic salt (more or less to taste)
2 c (~1 lb) cheddar cheese, shredded
a dash or two of nutmeg (optional)
Melt butter and bacon grease in a sauce pan. Add onions and saute until tender.
Add flour and cook for 1 minute. Add the beer and whisk quickly. Continue to add the half and half and milk as the mixture is heating up. Stir continuously until sauce begins to thicken. Once the sauce becomes bubbly, remove from heat. Add garlic salt (and other spices if you want to try adding anything additional).
(Optionally here, if you prefer a smoother sauce, you can strain the sauce to remove the onions.)
While the sauce is still hot, add the cheese and stir slowly to melt. Once cheese is melted, add the nutmeg.
NOTE: If you have trouble getting all the cheese to melt, you can return the sauce to a low heat, however be warned because cheese that is cooked too long or at too high of temperature will break down and become grainy. This is not ideal, so be careful if you choose to do so.
Serve while hot with pretzels, crusty bread, or whatever.