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5 mg/ ramekin (about ¼ cup)Easy

Lager and Cheddar Dip in Eight Little Crocks

Baked Elf Chef
House Kitchen
Adapted from Beer Cheese Dip (Food Network) — rewritten with the infusion and dose worked in.
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baked by 0 elves

Your dose · per ramekin (about ¼ cup)

Written at 5 mg per ramekin (about ¼ cup). Pick yours and the ingredients, steps and label below follow — floored to 0.1 mg, never rounded up.

Ingredients · 8 ramekin (about ¼ cup)s · 40 mg total

3 tbsp infused butter, totalling 40 mg THC for the batch6 oz lager (skip a hoppy IPA; it turns bitter in cheese)½ tsp mustard powder½ tsp Worcestershire sauce4 oz cream cheese4 oz Monterey Jack, grated from the block4 oz sharp cheddar, grated from the blockPinch of cayennePinch of garlic powderKosher salt, to tasteSoft pretzels or pretzel sticks, to serve
Tweak This Recipe
Stoney says: start low, go slow — the forest isn't going anywhere. Wait 90 minutes before seconds.
Illustration of Lager and Cheddar Dip in Eight Little CrocksILLUSTRATION

Steps

  1. Grate both cheeses and set out 8 lidded ramekins and a scale before you start — this sauce comes together in under 15 minutes and you don't want to be hunting for dishes mid-whisk.
  2. Brown the infused butter in a small pale pan over medium-low, swirling, and lift it off the heat the second the solids turn golden and nutty, about 2–3 minutes. Scrape all of it, toasted bits included, into a small bowl to cool.
  3. Bring the lager, mustard powder and Worcestershire to a simmer in a small saucepan over medium heat and let it bubble 1–2 minutes to cook off the raw edge. Turn the heat to low.
  4. Whisk in the cream cheese until it melts smooth, then add the Jack and cheddar in small handfuls, whisking each one away before adding more. Keep the heat low and never let it boil, or the sauce will go grainy on you.
  5. Season with cayenne, garlic powder and salt.
  6. Slide the pan off the burner and rest it a minute. Add all of the browned infused butter and whisk hard for 30 seconds until the sauce looks glossy and uniform — every ramekin needs the same share.
  7. Weigh and divide into the 8 ramekins (roughly 60 g apiece), topping up the light ones until the scale agrees across all eight. The sauce thickens noticeably as it cools, so portion while it's still pourable.
  8. Lid and refrigerate up to 4 days. Rewarm one ramekin in 30-second microwave bursts with a stir between each, loosening with a splash of milk if needed; keep it well under 175 °C / 350 °F and don't let it bubble.
  9. Label every ramekin: Lager and Cheddar Dip · 40 mg THC total · 5 mg per ramekin · 8 ramekins · made [date] · 21+ only.