Lifestyle
Velvety cheese dip made with beer and biltong
If you’re not one for last-minute cooking, this beer, cheese and biltong powder dip can be made ahead of time.
If you’re hosting people and want to put out something a little different (but still super easy), this cheesy beer and biltong dip recipe, compliments of Rediscover Dairy, is a winner.
Ingredients
- 20 g (1½ tbsp) butter
- 15 g (1½ tbsp) plain flour
- 5 ml (1 tsp) brown onion soup powder
- 180 ml (¾ cup) evaporated milk
- 80 ml (⅓ cup) beer
- 10 ml (2 tsp) biltong powder
- 2.5 ml (½ tsp) smoked paprika
- 1.25 ml (¼ tsp) ground coriander
- 5 ml (1 tsp) Worcester sauce
- 2.5 ml (½ tsp) Dijon mustard
- 75 g (¾ cup) grated mature cheddar cheese
- fine salt to taste
Method
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Melt the butter in a small saucepan. Add the flour and soup powder and whisk for a minute.
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Remove the pot from the heat. Gradually add the milk while whisking. Add the beer and whisk until smooth. Whisk in the biltong, smoked paprika, coriander, Worcester sauce and mustard.
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Return the pot to the stove and whisk continuously over a medium heat for 4-5 minutes until the mixture thickens.
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Remove from the heat and add the cheese. Whisk until smooth and season with salt to taste.
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Allow the dip to cool for 15 minutes. Whisk again, transfer to a bowl and serve.
