Vermont Cheddar-Ale Dip

Ingredients

• 3 tablespoons salted butter
• 3 tablespoons all-purpose flour
• 12 ounces blond or brown ale
• 1 tablespoon Dijon mustard
• 2 teaspoons Worcestershire sauce
• 1–2 canned chipotle chilies in adobo sauce, finely chopped, plus 1–2 teaspoons sauce
• 1 1/2 teaspoons brown sugar
• Freshly ground black pepper, to taste
• 20 ounces extra-sharp cheddar cheese, shredded
• Chopped scallions, for garnish

Steps

1. Melt butter in a big skillet over medium heat. Whisk in flour until smooth. Cook, whisking continuously, about 1 minute (don’t let mixture brown). Add ale very slowly, still whisking, then add mustard, Worcestershire sauce, chilies and sauce, brown sugar, and pepper to taste. Cook over medium heat, whisking continuously, until mixture is thickened and bubbly, about 5 minutes. Remove from heat. Add cheese, whisking until melted. Top with scallions, if desired, and serve with tortilla chips or crusty bread.