Super Bowl Sunday has always been a big deal in our house. I personally don’t really care, but the other peeps in my family – cough, hubby, cough Dad, sister, cough – are all about the big game. So needless to say I’m usually in the kitchen trying to create tasty nibbles and snacks to keep us all happy throughout the line drives and first downs. I’ve seen a few different versions of beer cheese dip, and been privy to multiple restaurant orders so I was definitely down (ha!) to create a delicious homemade version. I serve this with pretzels, but it goes equally well with chips, veggies and bread.

Here’s a tip though – if you don’t love IPA’s – don’t make this. The hoppiness shines through and if you’re not a bitter beer lover – well, just don’t eat it. You won’t like it.

Recipe

• 1/2 bottle of IPA
• 1/2 cup of fat free half and half
• 1/2 onion – diced
• 3 cloves garlic – minced
• 2 TBS butter
• 2 TBS flour
• 2-3 cups shredded Cheddar and Gouda cheeses

Over medium heat, melt the butter and add the onions. Sauté until onions are soft and just beginning to brown. Toss in the garlic – when the smell starts to waft throughout the kitchen (about a minute) add the flour and cook for 2 minutes more to rid the sauce of a floury flavor.

Pour in the IPA and stir to combine. I like to work the beer in slowly so that it doesn’t boil and become bitter – this can sometimes happen if the pot is too hot or beer is added too quickly. Simmer for 5-8 minutes to evaporate out the alcohol. Next add the milk and bring to just below a boil.

Remove from heat and begin adding the cheese. Once a handful melts and incorporates, add in the rest until all the cheese is gooey and you’re resisting the urge to taste test!

Place in a serving bowl with your favorite dipping sticks and get ready for hungry fans!

Bon Appetit!