During filming for Season Two of Weekends with Yankee (which aired in 2018), series co-host Amy Traverso was inspired by visits to Hill Farmstead brewery, award-winning cheese makers Grafton Village Cheese, and Jasper Hill Farm to create this recipe for Vermont Cheddar-Ale Dip.
In choosing an ale for this recipe, know that the darker brew you choose, the stronger the flavor will be. Also, avoid using pre-shredded cheddar, which is coated with an anti-caking agent that will make the dip very thick.
INGREDIENTS3 tablespoons salted butter3 tablespoons all-purpose flour12 ounces blond or brown ale1 tablespoon Dijon mustard2 teaspoons Worcestershire sauce1–2 canned chipotle chiles in adobo sauce, finely chopped, plus 1–2 teaspoons sauce1½ teaspoons brown sugarFreshly ground black pepper, to taste20 ounces extra-sharp cheddar cheese, shreddedChopped scallions, for garnishTO PREPARE
STEP ONE. Melt butter in a big skillet over medium heat. Whisk in flour until smooth. Cook, whisking continuously, about 1 minute (don’t let mixture brown).
STEP TWO. Add ale very slowly, still whisking, and then add mustard, Worcestershire sauce, chiles and sauce, brown sugar, and pepper to taste. Cook over medium heat, whisking continuously, until mixture is thickened and bubbly, about 5 minutes. Remove from heat.
STEP THREE. Add cheese, whisking until melted. Top with scallions, if desired, and serve with tortilla chips or crusty bread.