Hot English Cheddar Dip Print Email

up to 1# Aged English cheddar
1 hearty English ale
2 tsp flour
Coleman's dry Mustard
Worcestershire sauce
Freshly grated pepper

Heat beer over medium heat in a small saucepan or fondue pot. As it warms, grate 3/4 of the cheddar and toss with flour. When the beer just starts to boil, stir in one direction and slowly add 1 TBS cheese. Allow to melt completely before adding more cheese. Slowly add cheese until sauce is thickened, seasoning with dry mustard, Worcestershire, pepper, and parsley to taste. Grate and use more cheese if needed. Serve immediately with warm toast points - works great in a fondue pot.