Emeril Lagasse's Ultimate Cheese Beer Dip

by Rachael Ray Show Staff 9:00 AM, February 5, 2016

Aired February 5, 2016


5 tablespoons salted butter
1/4 cup plus 1 tablespoon all-purpose flour
1 1/2 cups dark beer
1/4 cup plus 2 tablespoons minced shallot
1/4 cup minced garlic
4 cups heavy cream
1 sprig fresh thyme
1 bay leaf
3/4 cup grated sharp cheddar cheese (about 3 ounces)
3/4 cup grated Swiss cheese (about 3 ounces)
4 slices American cheese (about 3 ounces)
1/2 teaspoon salt
1/4 teaspoon freshly ground white pepper
Soft pretzels, chips or jerky, for serving


Heat butter in a medium saucepan over medium heat. When melted, add flour and cook, stirring continuously, until roux turns golden brown and begins to smell nutty, about 3 minutes. Add beer, bring to a high simmer and continue to cook until beer is reduced by half, 4-5 minutes. Add shallot and garlic, and cook, stirring, until soft, about 2 minutes.
Add cream, thyme and bay leaf, and bring to a simmer, stirring often to prevent boiling over. Continue to simmer until sauce thickens considerably, about 10 minutes. Remove from heat and discard thyme sprig and bay leaf.

Add the cheeses a handful at a time. Season with salt and pepper. Serve immediately with soft pretzels, chips, and jerky.