Spiked with English ale, dry mustard powder and a pinch of cayenne, this warm, gooey Welsh rarebit-type dip goes great with pretzels, crackers and, especially, sliced salami. Slideshow: More Cheese Dip Recipes

Anna Painter

Gallery

© Abby Hocking

Recipe Summary

total:
10 mins
Yield:
1 cup
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium microwave-safe bowl, microwave the butter in 30-second bursts until melted. Whisk in the flour, mustard and cayenne. Microwave for about 2 1/2 minutes, whisking halfway through, until the mixture is frothy and beginning to bubble. Add the ale and Worcestershire sauce and whisk until smooth. Microwave for about 2 1/2 minutes, whisking halfway through, until the mixture is bubbling and has thickened slightly. Using a rubber spatula, stir in the cheese. Microwave in 30-second bursts until the cheese has melted. Season with salt and pepper.

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  • Scrape the dip into a bowl and serve with salami, crackers and pretzels. If the dip becomes to thick, microwave in 30-second burst to loosen.

Make Ahead

The dip can be refrigerated overnight. Reheat gently in the microwave before serving.

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