This dip is for reals. Real cheese that is. Step aside, processed cheese, real cheese rocks; is so good, and good for you. This is simple and I made this for my daughter’s book club to be a cheese bath for corn chips and pretzel rods, while discussing our latest book read.
Let’s just say that it was gone in the first 5 minutes…
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups whole milk
- One 8-ounce bag shredded extra-sharp cheddar cheese (about 2 cups) Use monterey pepper jack cheese for a kick or use half cheddar, half pepper jack.
- 1 lb. ground beef
- salt, pepper, granulated garlic
- A small crock pot for cheese dips to keep nice and warm
In a pot, melt the butter over medium heat. Whisk in the flour and cook for 1 minute. Gradually whisk in the milk and cook, whisking constantly, until the mixture is steaming hot and thick, about 4 minutes. Remove from the heat and stir in the cheddar until melted, adding your browned, ground beef and give a stir until all creamy and incorporated.
Put in a warmer and serve with pretzels and corn chips. Yummo!