FoodCoop Recipes
Beer Cheese Dipping Bowl
If you love Welsh rarebit, try this dipping bowl at your your next party - the gooey beer cheese sauce is easy to make and tastes incredible.
Cook
30 minutes
Serves
10
Ingredients
1 Co-op sourdough bloomer
2 tbsp Co-op unsalted butter
2 tbsp Co-op plain flour
1 tbsp Dijon mustard
2 large garlic cloves,
1 crushed, 1 whole
300ml Co-op British semi-skimmed milk
250ml Co-op golden ale
300g Co-op Irresistible Somerset extra mature Cheddar, grated
½ tbsp Co-op olive oil
3 rosemary sprigs, roughly broken
Method
Cut a lid about 3cm thick off the top of the bread
Scoop out the middle — from inside the lid too — then tear into large chunks and set aside
Preheat the oven to 200°C/fan 180°C/Gas 6.
Melt the butter in a medium pan and stir in the flour to make a paste
Cook for 2 mins, stirring. Add the mustard and crushed garlic, then cook for 1 minute
Whisk in the milk and ale, then simmer, whisking constantly, for 5-6 mins, until thickened
Season, then stir in the cheese until melted
Remove from the heat
Halve the remaining garlic clove and rub the torn bread with the cut side, then toss it with the oil and rosemary
Put the bread bowl on a baking tray, surrounded by the torn pieces
Pour the cheese sauce into the bowl and bake for 15-20 mins, until golden
If the torn bread starts to overcook, cover with foil
Serve the bowl with the bread for dipping
