BEER CHEESE DIP ft Raymond Ramnarine
1½ cup grated Anchor Sharp Cheddar Cheese
1 cup grated Anchor Gouda Cheese
3 oz Anchor Butter
2 cloves garlic, finely chopped
2 tbsp flour
1 cup milk
1 cup beer
1 tsp yellow mustard
Salt and black pepper
Few dashes pepper sauce
- In a medium pot or saucepan, melt the Anchor butter over medium high heat. Add the garlic and cook for a few seconds being careful not to let the garlic burn. Add the flour and cook for 1 minute, stirring continuously with a whisk.
- Add the milk slowly and continue stirring until the mixture begins to thicken. Add the beer, mustard, pepper sauce and a pinch of salt and black pepper, whisking until smooth.
- Reduce the heat to low. Stir in the Anchor cheeses in parts mixing well after each addition. If the sauce is very thick, add a little milk to thin. Taste and adjust seasoning if necessary.
- Pour the sauce into a serving bowl and serve as desired. Suggested dippers: toasted bread slices, carrot sticks, pretzels, chips.