Taste of Tulalip: Here’s a perfect dip for October

Published 1:30 am Tuesday, October 18, 2022

By Perry Mascitti / Executive Chef, Tulalip Resort Casino

October 27 is a special day for many of us. Celebrated in more than 7,000 breweries across the United States, it is the one and only National American Beer Day! The first recorded brewery in America was started in New Amsterdam (now known as Manhattan), and this observance honors the fantastic variety of domestic brews we enjoy today.

But wait, there’s more! Aligning with Oktoberfest, this is also “National Pretzel Month.” The knot-shaped snack is a year-round favorite originating from a time when German home bakers who lacked eggs or lard could still bake this dense bread-like favorite with just flour, water and a little salt.

With beer as a key ingredient, I am sharing a warm creamy beer cheese dip that makes a great pairing with giant soft Oktoberfest pretzels or your own favorite dipping ingredients.

Oktoberfest Stout Spicy Cheese Dip is perfect for a late Oktoberfest party, a gathering to cheer on your favorite team on the gridiron or just a no-good-reason-at-all late-night snack. No soft pretzels? No problem. You can use potato chips, pita bread, toasted crusty bread, chunks of cooked cubed beef, or cut up veggies for own creative dipping indulgence!

You may use any beer, but I prefer a stout. Darker varieties (stouts or IPAs) will give your dip a deeper and slightly bitter taste. Light beers, including lagers and Pilsners, will produce a lighter flavor. Feel free to use any cheese, but I use Swiss, cheddar and pepperjack for a creamy, tasty blend with a bit of sharpness. The recipe is as easy as 1-2-3!

Whether your frothy favorite is brewed by an industry giant or an excellent microbrewery closer to home, I suggest raising a glass to salute great American beers and the iconic pretzel. It’s a combination that delights our tastebuds throughout the year.

Oktoberfest Stout Spicy Cheese Dip

¼ cup butter

¼ cup flour

½ teaspoon onion powder

½ teaspoon garlic powder

1 tablespoon jalapeño, finely chopped

1 cup heavy cream

⅔ cup beer (I used stout)

1 teaspoon whole grain mustard

1 teaspoon Worcestershire sauce

1 cup cheddar cheese, shredded

1 cup Swiss cheese, shredded

1 cup pepperjack cheese, shredded

Melt the butter with the flour, onion powder, garlic powder and jalapeño over medium heat in a medium-sized saucepan. Cook about 1 minute.

Stir in milk and beer a little at a time, whisking until smooth after each addition. Continue cooking over medium heat, adding mustard and Worcestershire, and cook sauce until thick and creamy-bubbly.

Reduce heat to low, then add cheeses and stir until smooth.

Serve with warmed pretzels or dipping ingredients of your choice.

Makes approximately 12 servings

Perry Mascitti is the executive chef at Tulalip Resort Casino. Mascitti manages nearly 260 kitchen staff, including chefs, sous chefs and cooks. He has been at Tulalip since 2007 and has more than 30 years of culinary experience.