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Warm Cheddar and Stout Dip

Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Author: Emily Clifton, Nerds with Knives


  • 3 cups 12 oz./ 375 g grated extra sharp cheddar cheese (yellow)
  • 1 1/2 tablespoons cornstarch
  • 6 ounces stout beer
  • 5 ounces evaporated milk
  • 1 teaspoon dry English mustard like Colman's
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon turmeric
  • 2 teaspoons Worcestershire sauce
  • 2 oz cream cheese room temperature
  • 1 to 3 teaspoons sriracha or other hot sauce to taste (we used 1)
  • Kosher salt to taste


  • In a medium bowl, toss cheese with cornstarch until coated and set aside.
  • In a medium, heavy bottomed saucepan set over medium heat, stir together beer, milk, dry mustard, garlic powder, turmeric, and Worcestershire sauce until simmering.
  • Lower heat to low and add cheddar cheese, and cream cheese, stirring until completely melted, bubbling slightly, and thickened. Stir in sriracha and season with salt to taste; serve immediately.
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