Colman's Warm Beer and Cheddar Dip

Colman's Warm Beer and Cheddar Dip

Prep Time

 

Cook Time

 

Serves

 

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.

Ingredients

  • 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

Preparation

  • 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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