It’s fall so let’s celebrate with CHEESE! Yes I said CHEESE…melty, creamy happiness.
We live near a large American German Club that hosts Oktoberfest each year during the first two weeks of the month. Since we have lived here for the past ten years, we have seen it exploded into a very large weekend celebration and people come from miles to partake in the food, fun, drink and singing. I might add that it’s not just “people” that come from miles but all of our friends too.
We usually start the Oktoberfest celebrations with the food fare; lots of sausage, potatoes and cheese, of course. Then we move on to the brew tents to get our steins and then we make our way to the dancing and singing. It’s a family event and we can’t get enough of it. And of course, we all do the chicken dance for days after the event. Something about that dance and song just stick with you whether you want it to or not.
So that brings me to Beer Cheese Dip! Or maybe Oktoberfest is just my excuse to make and eat Beer Cheese Dip? It doesn’t matter because this recipe is a keeper; made with Gruyere, Gouda and cheddar cheese. And here’s a secret (shhhhh) – my son came up with the idea to made Beer Cheese Mac and Cheese! Brilliant! We made it; it was beyond delis and I will be posting the recipe soon!Print
- 1 cup Gruyere cheese – shredded
- 1/2 cup Gouda cheese – shredded
- 1/2 cup sharp cheddar cheese – shredded
- 1 bottle of dark German beer
- 1/4 cup butter
- 1/4 cup flour
- Melt butter in a stove top pot.
- Add flour and cook on medium, continually stirring so that the roux does not burn but the flour flavor is cooked out of it.
- Add the cheeses one at a time, stirring until melted.
- Add the beer; continually stir until the liquid and cheeses melt together.
- Serve is a small crockpot or heated dish so the cheese stays melty.