Dijon Cheese Dip
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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.
This Dijon Cheese Dip is delicious served with a large variety of party foods, such as fresh cut vegetables, flat breads like pita bread or naan, tortilla chips and little smokies (also sometimes referred to as "cocktail sausages," "cocktail weenies or weiners" or even "cocktail links"). This tasty cheese dip can also be served
as a topping over baked potatoes (instead of sour cream) with bacon bits and more chopped green onion tops or chives, or over cooked vegetables, such as broccoli, cauliflower, carrots, asparagus, etc.
Dijon Cheese Dip is made with processed cheese (such as Velveeta), cream cheese, a generous amount of Dijon mustard, dark beer, chopped green onion tops (or chives) and a blend of seasonings that gives it the right amount of "zing!"
Tip: This cheese dip tends to thicken as it cools, though can easily be reheated and brought back to its creamy dip consistency. To warm the dip up, simply reheat it on the stove in a saucepan for about 2 minutes over low-medium heat or pop it in the microwave for 15-30 seconds (covered). Alternatively, if you have a fondue pot, placing the dip in the fondue pot over a small flame will keep the dip warm and in melty form until the very last scoop!
Dijon Cheese Dip is made with processed cheese (such as Velveeta), cream cheese, a generous amount of Dijon mustard, dark beer, chopped green onion tops (or chives) and a blend of seasonings that gives it the right amount of "zing!"
Tip: This cheese dip tends to thicken as it cools, though can easily be reheated and brought back to its creamy dip consistency. To warm the dip up, simply reheat it on the stove in a saucepan for about 2 minutes over low-medium heat or pop it in the microwave for 15-30 seconds (covered). Alternatively, if you have a fondue pot, placing the dip in the fondue pot over a small flame will keep the dip warm and in melty form until the very last scoop!
Recipe▼
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.)
