Vermont Cheddar-Ale Dip
Vermont Cheddar-Ale Dip
Photo Credit : Mark FlemingDuring filming for season two of Weekends with Yankee, series cohost Amy Traverso was inspired by our visits to Hill Farmstead brewery and award-winning cheese makers Grafton Village Cheese and Jasper Hill Farm to create this recipe for Vermont Cheddar-Ale Dip.
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.
Yield:
8-10 servingsIngredients
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.