How to make it

  • Sautee celery, carrots, and onion with butter in frying pan over low-medium heat until tender (but not brown)
  • meanwhile, simmer chicken broth and beer in a medium saucepan
  • then puree veggie mixture in blender
  • return mixture to pan and reheat to medium
  • add flour and mustard slowly, stirring constantly
  • when lightly browned, add to broth mixture and turn heat to high
  • add cheeses, stirring constantly, boil for a few minutes until cheese is melted and sauce is thick
  • taste test and add more grated cheese if needed for flavor or to thicken (FYI- adding cheddar will definitely make the dip saltier)
  • remove from heat
  • stir occasionally as it cools
  • serve hot or chill mixture in fridge for a few hours
  • enjoy with tortilla or potato chips

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