So I thought, "What kind of salad should I make?" Now I love salads. I think I eat a salad at almost every dinner. So I figured that since we were eating greasy, cheap pizza we should go big or go home. (Since we were already at home) I thought we needed to go big and make cheese dip for the pizza.
After deciding to go with my gut (in both senses of the word) I found a great recipe that I will definitely make again for anything that needs a creamy, light, cheesy, accent. I found this recipe: http://www.theslowroasteditalian.blogspot.com/2012/06/smoky-beer-cheddar-cheese-sauce.html. I used a different cheese and a different beer than the recipe called for but with the other ingredients this dip can really be modified a lot.
Ingredients: * 1/4 cup of Butter
* 1/4 cup of Flour
* 1 tsp of Garlic Powder
* 1 tsp of Cayenne Powder
* 1/2 tsp of Paprika
* Just a pinch of Sea Salt
* 1/4 tsp of Red Pepper Flakes
* 1/2 cup of New Castle
* 1/2 cup of Chicken Broth
* 8 oz. of Shredded Colby Jack Cheese
* 3/4 cup of Half & Half
* 1 tsp of Worcestershire Sauce
Cooking Directions:
On medium low heat, melt the butter.
Whisk the flour into the butter.
Whisk the garlic powder, cayenne powder, paprika, sea salt, and red pepper flakes into the dough.
Slowly add the New Castle and the chicken broth. Whisk until all of the dough is completely dissolved.
Add the shredded cheese and stir until the mixture is completely melted and smooth.
Add the worcestershire sauce and the half and half. Then stir until well mixed.
To serve immediately, bring the cheese dip to a boil and then reduce heat right away to low. This will thicken the sauce much more quickly.
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| Yeah buddy |
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