Pale Ale Cheese Dip
Appetizer, Recipes
Erica Hardesty champions this made-from-scratch, game-day-ready dip. “People were kind of chomping at the bit to see all the memorabilia and experience the menu that we have,” explains Hardesty. “[The dip] was an instant hit right away.” Serve with pretzel bites.
Pale Ale Cheese Dip
Recipe courtesy of Buckeye Hall of Fame Grill
INGREDIENTS
2 ounces butter
3 tablespoons yellow onion, finely diced
6 tablespoons flour
2 cups whole milk
6 tablespoons Columbus Brewing Co. pale ale (or your favorite Ohio-made pale ale)
1 pound of shredded cheddar cheese
2 tablespoons Dijon mustard
3/4 tablespoon Tabasco sauce
Salt
Pepper
DIRECTIONS
Saute onion in butter until soft, no color. Whisk in flour and cook two minutes. Whisk in milk and bring to a simmer for five minutes. Whisk in beer. Whisk in cheese, mustard and Tabasco until cheese is melted. Season to taste with salt and pepper. Serve immediately or refrigerate or freeze the rest. Yields one quart.
Pale Ale Cheese Dip
Recipe courtesy of Buckeye Hall of Fame Grill
INGREDIENTS
2 ounces butter
3 tablespoons yellow onion, finely diced
6 tablespoons flour
2 cups whole milk
6 tablespoons Columbus Brewing Co. pale ale (or your favorite Ohio-made pale ale)
1 pound of shredded cheddar cheese
2 tablespoons Dijon mustard
3/4 tablespoon Tabasco sauce
Salt
Pepper
DIRECTIONS
Saute onion in butter until soft, no color. Whisk in flour and cook two minutes. Whisk in milk and bring to a simmer for five minutes. Whisk in beer. Whisk in cheese, mustard and Tabasco until cheese is melted. Season to taste with salt and pepper. Serve immediately or refrigerate or freeze the rest. Yields one quart.