Spiked with English ale, dry mustard powder and a pinch of cayenne, this warm, gooey Welsh rarebit-type dip goes great with pretzels, crackers and, especially, sliced salami.
INGREDIENTS
- 2 tablespoons unsalted butter
- 1 tablespoon all-purpose flour
- 1/2 teaspoon dry mustard
- Pinch of cayenne
- 1/2 cup English ale, such as Bass Ale
- 1 tablespoon Worcestershire sauce
- 1 1/2 cups coarsely grated aged cheddar cheese (about 5 ounces)
- Kosher salt
HOW TO MAKE THIS RECIPE
- In a medium microwave-safe bowl, microwave the butter in 30-second bursts until melted. Whisk in the flour, mustard and cayenne. Microwave for about 2 1/2 minutes, whisking halfway through, until the mixture is frothy and beginning to bubble. Add the ale and Worcestershire sauce and whisk until smooth. Microwave for about 2 1/2 minutes, whisking halfway through, until the mixture is bubbling and has thickened slightly. Using a rubber spatula, stir in the cheese. Microwave in 30-second bursts until the cheese has melted. Season with salt and pepper.
- Scrape the dip into a bowl and serve with salami, crackers and pretzels. If the dip becomes to thick, microwave in 30-second burst to loosen.
MAKE AHEAD
The dip can be refrigerated overnight. Reheat gently in the microwave before serving.Source: http://ift.tt/2kY8uKp
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