While on our most recent break, Scott and I had “snackies” one night for our evening meal. Since we were on vacation, I wanted to make snackie night a little bit more special by adding in a few dips to the mix.
On a recent episode of Triple D (because I love it so), I saw mention of a beer and cheese dip. This got me thinking about creating a beer dip that you could have with snacks and that doesn’t need to be kept warm.
By eliminating the need to keep this dip warm, it becomes perfect for having out for parties and get togethers.
I wanted the beer flavor to come through while also having a little bit of a kick to it. What goes great with beer? Mustard!
Once I knew mustard was going into the mix, the rest of the recipe fell into place.
Andrea’s Beer and Mustard Dip
- 1C Dark Lager Style Beer (I used Great Lakes Eliot Ness)
- 2TBSP Whole Grain Mustard
- 3TBSP Dijon Mustard
- 2 Cloves of Garlic
- 1/4 Small Onion, chunked
- 1TBSP Prepared Horseradish
- 1/2TBSP Unbleached All-Purpose Flour
- 1/4tsp Garlic Powder
- Big Pinch Red Pepper Flakes
- About 1/2tsp each, salt and ground black pepper
- Couple Dashes Your Favorite Hot Sauce
- 1tsp Olive Oil
- 1C Shredded Cheddar
In a small mixing bowl, combine the cheddar and flour. Set aside. In a small food chopper or food processer, add in the onion and garlic cloves and pulse until finely chopped. In a medium sized sauce pan add in the olive oil and heat over medium heat. Add in the onion and garlic and sautee for about 2 minutes stirring constantly so the garlic doesn’t burn. Add in the salt, pepper, red pepper flakes, and garlic powder. Add in the beer, mustards, and horseradish. Stir and allow to come to a simmer. Simmer for about 5 minutes. You should notice the sauce starting to thicken up at this stage (not a lot, it thickens just a tad). Turn heat down to low and slowly whisk in the cheddar and flour combo. Keep whisking until the cheddar is melted and fully incorporated into the sauce.
Remove from heat and pour dip into a glass bowl. You can serve this immediately or allow to cool, cover, and store in fridge till you need it.
It’s creamy with a strong flavor of beer and mustard. It goes well with veggies, chips, or even sausage bites! It can also be used on top of sandwiches as a spread or sauce.
The cheddar helps thicken it up just a little more while providing some background sharpness that brings some depth to the dip. Horseradish makes it demand to be noticed.
I’m already looking forward to making some more of this and seeing what else I can add it to!
Have fun guys, and remember, always play with your food! Enjoy!