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Pub Dip Trio
Bier Cheese Dip, Ale House Mustard, & Creamy Pickle Dip served with Lamb Weston® Seasoned 5/16" Thin Regular Cut Beer Battered Recipe (45Q)
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Ingredients/Directions
Ingredients
Bier Cheese Dip
8 oz. Gouda
16 oz. Cheddar
12 oz. Brown ale
1 Red pepper, minced
1 Onion, minced
1 tbsp. Dijon
1 tsp. Oregano
1 tsp. Paprika
Pub Mustard
1/2 cup Brown mustard seeds
1 cup Mustard powder
1 cup Brown ale
2 cups Water
1 cup Apple cider vinegar
1/4 cup Honey
1 cup Stone ground mustard
Creamy Pickle Dip
3 cups Dill pickles, fine dice
1 cup Pickle juice
2 cups Sour cream
1 cup Cream cheese, softened
1/2 cup White vinegar
1/4 cup Fresh dill
Salt and pepper to taste
Directions
Bier Cheese Dip
1. Grate cheese, whip in food processor with cream cheese.
3. Add cheese mix along with other ingredients. Blend until smooth and well combined.
4. Serve with your choice of Lamb Weston® fries.
1. Toast mustard seeds in sauté pan.
2. Pulse in spice grinder till cracked but not powdered.
3. Mix the toasted seeds with the remaining ingredients cover and allow to sit overnight.
4. Whisk until well combined.
Creamy Pickle Dip
1. Combine everything but pickles, blend until smooth.
2. Fold in pickles and adjust seasoning to taste.
Yield
2 portions
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