This buttery beer cheese recipe with garlic and sharp cheddar is the perfect melty appetizer for all your chips, veggies and pretzels. Ready in just 15 minutes and you don't have to shred your own cheese!
Whisk the cornstarch and water in a small bowl until well combined. Set aside.
In a large saucepan over medium-high heat, melt the butter. Add the garlic and sauté for 30 seconds, until fragrant.
Add the cheese and pour in the beer. Use a spatula to break up the cheese and continue stirring until it melts completely.
Re-whisk the cornstarch and water and then pour it into the cheese mixture and mix well. Cook it for about 5 minutes, stirring often, until the mixture thickens.
Season with salt and pepper, to taste, and serve!
Storage: Once fully cooled, refrigerate any leftovers in an airtight container for up to 5 days. To reheat, add 1 teaspoon of milk and then pop it into the microwave for 20 seconds at a time, stirring often. You can also reheat it in a small pot over medium-low heat, until warmed through.Keep it warm: To keep it warm for a party, pour the dip it into a crockpot or fondue pot. Keep the heat on LOW and stir it occasionally. You can easily triple this recipe and fit it in a 6 quart crockpot to serve a crowd.Cheddar Spreadable Cheese: Found in the refrigerated cheese section in a little tub, with a blue or black lid usually. I prefer Kaukauna brand extra sharp or regular sharp cheddar.Beer: Any medium bodied, or even light beer will work great. I do not recommend using a strong kind of beer, like hoppy ipas, instead try something like an ale or lager. You can also use non-alcoholic beer!Nutritional Note: Nutrition facts are only estimates. Please be sure to calculate your own nutrition facts with the brands you choose to use for precise measurements.