Öl och Ostdipp

👩‍🍳 Gör så här

1. 1
   Heat the beer in a saucepan on medium-high heat. While the beer heating up, whisk together the cornstarch and warm water in a small bowl to make a slurry.
2. 2
   Once the beer comes to a rolling boil, let it continue to boil for about 5 minutes. Add the cornstarch slurry to the boiling beer, whisking constantly to fully incorporate it. Allow the beer to come back up to a boil, at which point the cornstarch slurry will slightly thicken the beer.
3. 3
   Turn the heat down to low. Cut the cream cheese into chunks, then whisk it into the beer until fully melted.
4. 4
   Add the shredded cheese a handful at a time, continuing to whisk until the cheese is fully melted before adding more.
5. 5
   Whisk in the Worcestershire sauce, Dijon mustard, salt, and pepper. Taste the cheese dip and adjust the salt or other seasonings to your liking.
6. 6
   Cover the cheese dip and keep the pot sitting over low heat so it stays warm and melted (or transfer it to a small chafing dish, crockpot, or electric fondue pot). Stir the cheese dip occasionally to prevent a thick skin from forming on the surface.