This cheesy dip, best served with warm, soft pretzels, originated in the 1930s in—you guessed it—Kentucky. It’s so ubiquitous in the region that most natives don’t realize it’s not really a thing elsewhere in the U.S. But it should be! There, the gooey goodness appears on most bar menus and packaged versions are sold in grocery stores. While it’s gained popularity in other parts of the country in recent years, you’ll probably still have to whip up your own for your Derby party. Here’s a straightforward version that pairs a full-bodied beer with cheddar, Worcestershire, mustard, and hot sauce. Or go for the whole hog and make it a main meal, like this recipe for beer-cheese soup.
- 12 ounces sharp cheddar cheese, shredded
- 1 1/2 tablespoons cornstarch
- 1 (12 ounces) bottle beer, preferably brown ale
- 5 ounces evaporated milk
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce
- Kosher salt, to taste
- Toss cheese with cornstarch in a medium bowl; set aside.
- Whisk together beer, milk, mustard, and Worcestershire sauce in a medium saucepan. Heat over medium heat until gently steaming, whisking frequently to prevent scorching.
- When beer mixture is warm, add cheese, stirring until completely melted, bubbling slightly, and thickened. Stir in hot sauce and season with salt to taste; serve immediately.
Recipe, information, and photo from MentalFloss.com, and SeriousEats.com
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