Chef Paul Lillakas shows us how to make some delicious dips that can be used for chips and veggies. Plus, this tasty sauce can even be used on top of grilled meats and seafood! Are you drooling yet?
INGREDIENTS
- 1/4 cup Unsalted butter
- 1/4 cup All-purpose flour
- 1/2 cup Milk warmed
- 1 cup Dark beer
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 1 tsp Hot sauce (optional)
- 3 cups Old white cheddar shredded
Spicy Roasted Red Pepper Cashew Dip
- 2 cups (about 350 g) Fire roasted peppers drained
- 1/2 cup Cashew butter
- 1 tsp Smoked paprika
- 1 clove Garlic minced
- 1 1/2 tbsp Cayenne pepper sauce
METHOD
Welsh Rarebit Dip
- Toasted dark rye sticks, pretzels or torn sourdough
- In large pot over medium heat, melt butter.
- Stir in flour; cook, scraping bottom of pan until mixture thickens and bubbles, about 1-2 minutes.
- Slowly incorporate milk, whisking, until combined and bubbling. Whisk in beer. Stir in Dijon, Worcestershire sauce and hot sauce (if using).
- Remove from heat. Wait until no longer bubbling. Melt in cheese one handful at a time.
- Transfer to oven-safe dish. Optional: Broil until cheese is lightly browned. Serve immediately.
Make-Ahead – If making ahead of time, skip broiling step and store once cheese mixture is cooled in the oven-safe dish. Cover with plastic wrap and refrigerate for up to 3 days. To reheat, bake in 350F oven for 20 minutes. Stir mixture until smooth. Broil until bubbling. Serve immediately.
Spicy Roasted Red Pepper Cashew Dip
- In blender, combine roasted peppers, cashew butter, smoked paprila, garlic and cayenne pepper sauce.
- Blend until smooth.
- Serve with a selection of sliced vegetables and tortilla chips.