This recipe for cheddar-ale dip combines some of our favorite classic Vermont flavors.
In choosing an ale for this recipe, know that the darker brew you choose, the stronger the flavor will be. Also, avoid using pre-shredded cheddar, which is coated with an anti-caking agent that will make the dip very thick.
Total Time: 30 minutes
Hands-On Time: 30 minutes
Yield: 8 to 10 servings
Ingredients
- 3 tablespoons salted butter
- 3 tablespoons all-purpose flour
- 12 ounces blond or brown ale
- 1 tablespoon Dijon mustard
- 2 teaspoons Worcestershire sauce
- 1–2 canned chipotle chilies in adobo sauce, finely chopped, plus 1–2 teaspoons sauce
- 1 1/2 teaspoons brown sugar
- Freshly ground black pepper, to taste
- 20 ounces extra-sharp cheddar cheese, shredded
- Chopped scallions, for garnish
Instructions
Melt butter in a big skillet over medium heat. Whisk in flour until smooth. Cook, whisking continuously, about 1 minute (don’t let mixture brown). Add ale very slowly, still whisking, then add mustard, Worcestershire sauce, chilies and sauce, brown sugar, and pepper to taste. Cook over medium heat, whisking continuously, until mixture is thickened and bubbly, about 5 minutes. Remove from heat. Add cheese, whisking until melted. Top with scallions, if desired, and serve with tortilla chips or crusty bread.
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