F&W’s Kay Chun is the genius behind this easy cheese dip, inspired by a tuna melt.
Slideshow:Party Dip Recipes
1 cup wheat berries (2 1/2 cups cooked)
4 tablespoons unsalted butter
1/4 cup all-purpose flour
2 cups whole milk
2 cups grated Gruyère cheese (5 ounces)
Two 6-ounce cans tuna, drained and flaked
1/2 cup snipped chives, plus more for garnish
Crackers, for serving
How to Make It
In a medium saucepan, cook the wheat berries in boiling water until tender, about 1 hour. Drain.
Preheat the oven to 375°. In a large cast-iron skillet, melt the butter. Whisk in the flour and cook over moderate heat until golden, about 2 minutes. Whisk in the milk and cook until thickened, about 3 minutes; season with salt and pepper. Stir in the wheat berries, cheese, tuna and the 1/2 cup of chives. Bake for 20 minutes, until golden and bubbly. Garnish with more chives and serve with crackers.
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