Dijon Cheese Dip
Yield: About 2 1/2 cups
Cook Time: About 3 minutes
Tips: Cheese dip will thicken as it cools. To reheat (and make thinner for dipping), simply heat for 15-30 seconds in the microwave (covered), on the stove in a saucepan over medium heat just until heated through, or serve in a fondue pan over a low flame.
Suggestion: Cheese dip may be served with fresh cut vegetables, flat breads such as naan, pita bread, tortilla chips and little smoked sausages. This cheese dip can also be served as a cheese sauce over baked potatoes (instead of sour cream) or over cooked vegetables, such as broccoli, cauliflower, carrots, etc.
Ingredients
- 1 lb. processed cheese (such as Velveeta), cut into 1-inch cubes
- 4 oz. cream cheese, cut into 1-inch cubes
- 3/4 cup dark beer
- 1/2 cup Dijon mustard
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon garlic powder
- pinch of cayenne pepper
- 1/3 cup finely chopped green onion tops (or chives)
- 1 lb. cocktail sausages (such as "Hillshire Farm Lit'l Smokies")
Directions
Place cubed cheeses in a heavy saucepan and melt over low heat, stirring frequently until smooth and blended. Gradually stir in beer, then stir in Dijon mustard, Worcestershire sauce, garlic powder, cayenne and green onion tops (or chives). Continue to stir until well-blended, then pour cheese dip into a serving bowl or fondue pot. (See recipe description for tips on keeping cheese dip warm and runny.)