Hot Ruthie Beer Cheese Dip

Grant Gillon is back with another episode of Better With Beer on Iowa Everywhere!

This week, he’s cooking up a crowd-pleaser: Hot Ruthie Beer Cheese Dip made with Exile Brewing’s iconic Ruthie. It’s creamy, cheesy, and perfect for a big weekend of college hoops.

https://youtu.be/hlc30xKyGAc

Ingredients

• 3 tbsp butter

• 3 tbsp flour

• ¾ cup Exile Ruthie Golden Lager

• 1 cup whole milk

• 8 oz smoked Gouda, shredded

• 4 oz sharp white cheddar, shredded

• 1–2 slices American cheese

• 1 fresh jalapeño, very finely minced

• 1 tsp smoked paprika

• ½–¾ tsp kosher salt (adjust to taste)

• ¼ tsp black pepper

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Method

1. Make the roux

Melt butter in a saucepan over medium heat.

Whisk in flour and cook 2 minutes until lightly blonde and smooth.

2. Add beer first

Slowly whisk in the Ruthie lager, allowing the roux to fully incorporate and thicken slightly.

3. Add milk

Whisk in the milk and simmer until the sauce base lightly coats the back of a spoon, about 3–4 minutes.

4. Melt the stabilizer

Reduce heat to low and whisk in the American cheese until fully melted.

5. Add the main cheeses

Add smoked Gouda and cheddar a handful at a time, whisking until smooth before adding more.

6. Finish

Stir in:

• fresh minced jalapeño

• smoked paprika

• salt