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Hot Cheddar Rarebit Dip

Hot Cheddar Rarebit Dip

A lip-smacking Hot Cheddar Rarebit Dip taken from Dairy Diary.






Hot Cheddar Rarebit Dip

Ingredients

Double cream 275ml (9fl oz)

Dijon mustard 1½ tsp

Tamarind paste 1 tsp (optional)

Soy sauce 1 tbsp

Brown ale 90ml (3fl oz)

Mature Cheddar cheese 250g (9oz), grated

Plain flour 1 tbsp

Toasted baguette and vegetable crudités to serve

Instructions

1

Pour cream into a pan and add mustard, tamarind paste, if using, soy and brown ale.

2

Heat gently, whisking, for about 5 minutes until ingredients are combined.

3

Season, add grated cheese and flour, and whisk for a further 2-3 minutes, until thickened and smooth.

4

Spoon into a shallow bowl and serve immediately with toasted baguette and vegetable crudités.

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