Beer Cheese Dip Recipe by Josh Miller from The Pioneer Woman.

Ingredients

• 1/4 cup unsalted butter
• 1/2 cup finely chopped yellow onion
• 1/4 cup all-purpose flour
• 1 (12-oz.) can IPA beer
• 1/4 cup half-and-half
• 6 oz. shredded fontina cheese
• 6 oz. shredded sharp yellow cheddar cheese
• 1 tsp. dijon mustard
• 1/2 tsp. Worcestershire sauce
• Chopped chives and/or black pepper, for garnish
• Pretzels, to serve

Directions

1. In a medium saucepan, melt the butter over medium-low heat. Add the onion and cook, stirring, until softened, 4 to 6 minutes. Gradually whisk in the flour and cook, whisking constantly, until lightly browned, about 1 minute. 
2. Whisk in the beer and half and half. Cook, whisking constantly, until the sauce is thickened and just begins to bubble, 5 to 7 minutes. Reduce the heat to low and gradually add the cheeses, whisking constantly, until melted and combined. Remove from the heat.
3. Whisk in the Dijon mustard and the Worcestershire sauce. Garnish with chives and black pepper, if you like. Serve with pretzels; reheat gently as needed.
4. Serve the beer cheese warm with pretzels.