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IPA & red leicester dip with pretzel croutons

IPA & red Leicester dip with pretzel croutons

IPA & red leicester dip with pretzel croutons

Name: IPA & red leicester dip with pretzel croutons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 10
Ingredients: 30g butter; 30g plain flour; 1 tsp garlic powder; 1 tsp mustard powder; 1/4 tsp cayenne pepper (optional); 200ml whole milk; 175ml IPA beer; 1 tsp Worcestershire sauce; 200g red leicester cheese grated; small handful of chives finely sliced; 4 whole soft pretzels; 1 tbsp sunflower oil

Ailsa Burt

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Serves 8 - 10

Easy

Prep: 15 mins

Cook: 30 mins

0 reviews

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Serve this Bavarian-inspired beer and pretzel combo at your next party – it's a surefire crowd pleaser, with a little kick from cayenne pepper

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Ingredients

Nutrition

Units:

MetricUS

30g butter
30g plain flour
1 tsp garlic powder
1 tsp mustard powder
1/4 tsp cayenne pepper

(optional)
200ml whole milk
175ml IPA beer
1 tsp Worcestershire sauce
200g red leicester cheese

grated
small handful of chives

finely sliced

For the pretzel croutons

4 whole soft pretzels
1 tbsp sunflower oil

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Nutrition: Per serving (10)

kcal258
fat12g
saturates7g
carbs26g
sugars3g
fibre1g
protein10g
salt0.9g

Method

step 1

Heat the oven to 200C/180C fan/gas 6. To make the pretzel croutons, tear the pretzels into small pieces and place on a roasting tray. Drizzle over the oil, then toss together to coat using your hands. Bake in the oven for 15-20 mins until golden and crisp.
step 2

Meanwhile, melt the butter in a medium saucepan over a medium heat. Once melted and foaming, stir in the flour to make a paste. Cook, stirring from time to time, for 2-3 mins, until slightly darkened. Mix in the garlic powder, mustard powder and cayenne pepper, if using, then gradually and slowly pour in the milk, splash by splash, whisking well after each addition. Pour in the beer and whisk it in. Bring to a simmer and leave to bubble for 5 mins until thickened and reduced slightly. Remove from the heat and whisk in the Worcestershire sauce and cheese. Pour into a warm dish and sprinkle with chives. Serve straightaway.

Recipe tip

You can also serve this with pretzel thins or sourdough croutons.

Recipe from Good Food magazine, December 2024

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