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CRISPY TACO ROLL - BEER CHEESE DIP

Millions fell in love with these Crispy Taco Egg Rolls that I posted on social media. They are crunchy on the outside and tender and juicy on the inside. Perfect for family nights, dinner parties, and more! It was hard for may to find the beer cheese drip that I included with the recipe, so here it is!




HERE'S WHAT YOU NEED TO MAKE THE BEER CHEESE DIP


3 Tbsp butter

3 Tbsp all-purpose flour

1/2 cup lager beer (or regular beer if that's what you have)

1 cup whole milk (heavy cream may be substituted)

1 tsp grainy dijon mustard (or regular dijon)

1 tsp Worcestershire sauce

1/2 tsp garlic powder

1/2 tsp kosher salt

1/4 tsp black pepper

1/8 tsp cayenne pepper

3 cups shredded cheddar cheese (or your favorite cheese)


HERE'S WHAT YOU NEED TO MAKE THE BEER CHEESE DIP


  • In a saucepan, melt butter over MED heat.  Add flour and whisk until combined.  Cook for 45 seconds, while whisking occasionally.  

  • Add lager beer, whisking continuously as you pour, and eliminate any clumps from the flour mixture.  Slowly add in milk or heavy cream, whisking as you pour.

  • Cook over MED heat, whisking often, for several minutes, until the mixture has thickened.  Stir in mustard, Worcestershire sauce, House of Flava's Kick N Cajun seasoning, garlic powder, salt, pepper, and cayenne.  

  • Add cheese, a handful at a time, and stir until completely melted.  Serve warm. View the Crispy Taco Roll Video below


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