Colman's Warm Beer and Cheddar Dip

Colman's Warm Beer and Cheddar Dip

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If you are looking for something to celebrate, today (April 24, 2014)  marks National Pigs-In-A-Blanket day. Bring it on!


This recipe is provided by Colman’s Mustard and uses its  Dry Powder Mustard to create a condiment to create this Warm Beer and Cheddar Dip. By adding the secret ingredient (Colman’s Dry Mustard Powder) into the mix, the product’s invigorating blend of high-quality brown and white mustard seeds gives the dip a unique, zesty kick.

Be sure to add the cheese slowly, allowing each batch to melt before adding more, to ensure smooth results.


  • 2 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • ½ cup milk
  • ¾ cup ale or darker beer
  • 1 tsp Colman's Dry Mustard Powder
  • 2 teaspoons Worcestershire sauce
  • 12 oz sharp cheddar cheese, grated
  • Kosher salt & freshly ground pepper, to taste
  • Hot sauce, to taste


  • 1 In a saucepan over medium heat, melt the butter. Add the flour and cook, stirring constantly, for 2 minutes
  • 2 Slowly whisk in the milk and beer, increase the heat to medium-high and bring the mixture to a simmer
  • 3 Add the mustard, Worcestershire and hot sauce and cook, whisking occasionally, until the mixture begins to thicken, 3 to 5 minutes
  • 4 Working in batches, add the cheese in large handfuls, whisking until each batch has completely melted before adding more.
  • 5 Season with salt and pepper.


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