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Category: Dips - Cold
Prep Time: Cook Time: Total Time:
10-oz ball imported Gouda cheese
4 tbsp unsalted butter
1 small yellow onion, finely chopped
4 oz Roquefort Cheese, crumbled
4 oz sharp cheddar cheese, finely grated
1 tsp Worcestershire sauce
3 drops hot pepper sauce
1 tsp whole grain mustard
4 tbsp dark beer
With a sharp knife, cut a lid from the round of Gouda 1 inch from the top, reserving the lid. Carefully hollow out the cheese, leaving a thin wall of cheese on the sides. Finely grate all the Gouda you remove and set aside.
In a small skillet heat 2 tbsp of the butter over medium heat. Add onion and saute until golden brown, 7 to 10 minutes. Remove from skillet and set aside to cool.
In a food processor combine the cheeses, remaining butter, Worcestershire and hot pepper sauces, and mustard, process until smooth. Stop motor and scrape down the sides of the bowl and with the motor running, pour in the beer.
Fill the hollowed out cheese with the dip; there will be some leftover, put it in a bowl. Refrigerate 4 hours or overnight. Bring the ball of cheese to room temperature.
Use the additional dip to refill the ball as needed. Serve with thick cut potato chips or Terra Chips or Bagel chips.
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ONION GOUDA DIP
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Category: Dips - Cold
Prep Time: Cook Time: Total Time:
10-oz ball imported Gouda cheese
4 tbsp unsalted butter
1 small yellow onion, finely chopped
4 oz Roquefort Cheese, crumbled
4 oz sharp cheddar cheese, finely grated
1 tsp Worcestershire sauce
3 drops hot pepper sauce
1 tsp whole grain mustard
4 tbsp dark beer
With a sharp knife, cut a lid from the round of Gouda 1 inch from the top, reserving the lid. Carefully hollow out the cheese, leaving a thin wall of cheese on the sides. Finely grate all the Gouda you remove and set aside.
In a small skillet heat 2 tbsp of the butter over medium heat. Add onion and saute until golden brown, 7 to 10 minutes. Remove from skillet and set aside to cool.
In a food processor combine the cheeses, remaining butter, Worcestershire and hot pepper sauces, and mustard, process until smooth. Stop motor and scrape down the sides of the bowl and with the motor running, pour in the beer.
Fill the hollowed out cheese with the dip; there will be some leftover, put it in a bowl. Refrigerate 4 hours or overnight. Bring the ball of cheese to room temperature.
Use the additional dip to refill the ball as needed. Serve with thick cut potato chips or Terra Chips or Bagel chips.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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