Beer, cheese and biltong dip
Rich & Savoury Party FavouriteA velvety cheese dip made with beer and biltong. Perfect for soft pretzels, crusty bread, or chips. Quick, rich, and ideal for entertaining. TIP: the dip can be made ahead of time and stored in the fridge. Simply reheat gently on the stove before serving.
Ingredients
- 20 g (1½ tbsp) butter
- 15 g (1½ tbsp) plain flour
- 5 ml (1 tsp) brown onion soup powder
- 180 ml (¾ cup) evaporated milk
- 80 ml (⅓ cup) beer
- 10 ml (2 tsp) biltong powder
- 2.5 ml (½ tsp) smoked paprika
- 1.25 ml (¼ tsp) ground coriander
- 5 ml (1 tsp) Worcester sauce
- 2.5 ml (½ tsp) Dijon mustard
- 75 g (¾ cup) grated mature cheddar cheese
- fine salt to taste
Instructions
- Melt the butter in a small saucepan. Add the flour and soup powder and whisk for a minute.
- Remove the pot from the heat. Gradually add the milk while whisking. Add the beer and whisk until smooth. Whisk in the biltong, smoked paprika, coriander, Worcester sauce and mustard.
- Return the pot to the stove and whisk continuously over a medium heat for 4-5 minutes until the mixture thickens.
- Remove from the heat and add the cheese. Whisk until smooth and season with salt to taste.
- Allow the dip to cool for 15 minutes. Whisk again, transfer to a bowl and serve