As in all together in a dip! Chef Jimmy Kennedy stopped by Tonia's Kitchen to talk about Cabot Creamery's Warm Cheddar, Ale and Bacon Dip. He says not only is this dip a match made in heaven for tortilla chips, it's also a lot of fun to serve at football gatherings. He told Tonia that the tip is very easy to make, with your favorite Amber Ale, two kinds of Cabot Cheese and a dash of dijon mustard. He says this dip has similarities to Beer Cheddar Soup, but with enough thickness to allow for easy scooping from the chips you use. Any way you like it, this dip's a winner! Go team!
Ingredients
- 4 slices smoky bacon, finely diced
3 tablespoons King Arthur Unbleached All-Purpose Flour
- 1 (12-ounce) bottle amber ale
- 2 teaspoons Dijon mustard
4 ounces Cabot Cream Cheese, cut into pieces
16 ounces Cabot Sharp Cheddar, Cabot Extra Sharp Cheddar or Cabot Seriously Sharp Cheddar, grated (about 4 cups)
- ½ teaspoon Tabasco sauce, or to taste
- Salt and ground black pepper to taste
Food Should Taste Good The Works or Blue Corn Tortilla Chips
Directions
- COOK bacon in large saucepan over medium heat until browned and crispy; transfer with slotted spoon to paper towels, leaving fat behind in pan.
- STIR flour into bacon fat and cook, stirring, for 1 minute.
- WHISK in ale; continue cooking, stirring occasionally, until mixture is simmering and thickened. Whisk in mustard.
- REDUCE heat to low. Stir in cream cheese. Add cheddar a handful at a time and stir until cheeses are melted and dip is hot.
- ADD Tabasco, bacon, and season with salt and pepper to taste. (Dip can be made several days ahead and re-warmed.)
- SERVE warm in crock, surrounded with tortilla chips.
