Fat Cat Purry-Purry Beer and Cheese Dip

December 19, 2012


1/2 stick of butter

3 tablespoons of all-purpose flour

1 clove of garlic, minced

1/2 cup beer

1 cup shredded yellow cheddar cheese

3 tablespoons Fat Cat Purry-Purry Sauce

1/2 teaspoon freshly squeezed lemon juice

salt and pepper to taste


In a nonstick pan or pot, melt the butter over medium heat. Once melted, add the flour and stir well to create a roux. Cook roux for 1-2 minute. Do not let it darken  (keep it blond). Add garlic and sautee in roux until fragrant, about 30 seconds. Add beer and stir to combine beer with roux. Bring mixture to boil and let it thicken some, about 1-2 minutes, stirring continuously. Take pot/pan off heat and add cheese, stirring continuously into it has melted and incorporated completely without lumps into the liquid. Add Fat Cat Purry-Purry Sauce and stir to combine well. Serve in a bowl alongside tortilla or pita chips.