Appetizer: United States – Great Lakes United States — Michigan – Detroit-Style Cheese Dip

Serving Size: 6

Approximate Time

Prep 20 min

Cook 20 min

Total 40 min

Ingredients

- 2 tbsp (28 g) unsalted butter, divided
- 1 small yellow onion, finely chopped (about 4 oz / 115 g)
- 2 tbsp (16 g) all-purpose flour
- 1 cup (240 ml) Michigan craft beer (amber ale or lager recommended)
- 1 cup (240 ml) whole milk
- 4 oz (115 g) cream cheese, softened
- 8 oz (225 g) sharp cheddar cheese, shredded
- 6 oz (170 g) brick cheese, shredded (or a mild melting cheese common in Detroit-style pizza)
- 4 oz (115 g) Monterey Jack cheese, shredded
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tsp (2 g) dry mustard powder
- 1/2 tsp (1.5 g) smoked paprika
- 1/4 tsp (0.5 g) cayenne pepper (optional; adjust to taste)
- 3/4 tsp (4 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (8 g) chopped fresh chives, for garnish
- Pretzel bites, toasted sourdough, or raw vegetables for serving

Instructions

Short Description:
A rich, shareable cheese dip built on a beer-enhanced béchamel and a Michigan-forward blend of sharp cheddar and brick cheese; finished until bubbly and golden for scooping. Perfect with pretzel bites, toasted bread, or vegetables.

Regional Notes:
This Michigan/Great Lakes version highlights local character by using Michigan craft beer in the sauce and a sharp cheddar-forward cheese blend; the inclusion of Wisconsin-style brick cheese nods to Detroit-style pizza tradition and gives the dip a slightly caramelized, savory edge when baked. Unlike generic queso, the dip is made as a beer béchamel to create a smooth, stable cheese emulsion suited for sharing.

1. Preheat oven to 400°F (200°C). If using a cast-iron skillet (recommended), set it nearby; otherwise use an ovenproof baking dish about 8–9 inches (20–23 cm).
2. In a medium skillet over medium heat, melt 1 tbsp (14 g) butter. Add the chopped onion and cook, stirring occasionally, until soft and beginning to caramelize, about 8–10 minutes. Remove from the pan and set aside.
3. In the same skillet, melt the remaining 1 tbsp (14 g) butter over medium heat. Sprinkle in the flour and whisk continuously to form a roux; cook 1–2 minutes until fragrant and slightly blond (do not brown).
4. Gradually whisk in the Michigan craft beer until smooth, then whisk in the milk. Increase heat slightly and bring the mixture to a gentle simmer, whisking, until it thickens to a sauce consistency, about 2–3 minutes.
5. Reduce heat to low. Add the softened cream cheese and whisk until fully incorporated and smooth.
6. Remove the pan from direct heat (or lower heat to the lowest setting). Stir in the shredded cheeses in small handfuls, whisking or stirring between additions until the mixture is smooth and emulsified. Avoid boiling once the cheese is added to prevent graininess.
7. Stir in the caramelized onion, Worcestershire sauce, dry mustard, smoked paprika, cayenne (if using), salt, and black pepper. Taste and adjust seasoning.
8. Transfer the cheese mixture to the prepared cast-iron skillet or baking dish and smooth the top. Bake in the preheated oven until bubbly and starting to brown at the edges, about 10–12 minutes. For a more pronounced golden top and slight caramelization (Detroit-style nod), place under the broiler 1–2 minutes—watch carefully to avoid burning.
9. Remove from oven and let rest 2–3 minutes. Sprinkle with chopped chives and serve immediately with pretzel bites, toasted sourdough slices, or vegetables for dipping.