Skillet Beer Cheese Dip, Black Velvet, and Tress of the Emerald Sea

Ingredients

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup beer (preferably a light lager or ale)
• 1 cup milk
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded mozzarella cheese
• 2 teaspoons Dijon mustard
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon smoked paprika
• Salt and pepper to taste
• Chopped green onions or chives for garnish
• Soft pretzels, crusty bread, or fresh vegetables for serving

Instructions

• Melt the Butter: In a large skillet, melt the butter over medium heat.
• Make the Roux: Sprinkle the flour over the melted butter and whisk continuously for 1-2 minutes until the mixture is smooth and bubbly, forming a roux.
• Add the Beer and Milk: Gradually pour in the beer and milk, whisking constantly to combine. Continue to cook, whisking frequently, until the mixture thickens and comes to a simmer.
• Add the Cheese: Reduce the heat to low and slowly add the shredded cheddar and mozzarella cheeses, stirring constantly until the cheese is fully melted and the dip is smooth.
• Season the Dip: Stir in the Dijon mustard, garlic powder, onion powder, smoked paprika, salt, and pepper. Adjust the seasoning to taste.
• Garnish and Serve: Remove the skillet from the heat and garnish the dip with chopped green onions or chives. Serve immediately with soft pretzels, crusty bread, or fresh vegetables for dipping.