Smoked Marzen Cheddar Dip

Smoked Marzen Cheddar Dip
By

We wanted to share some awesome sauce recipes from Executive Chef, Kyle Bailey of Neighborhood Restaurant Group. Kyle just crafted the menu for the restaurant, The Arsenal, located in Bluejacket, the new full-scale brewery in DC.

For a fun Super Bowl party entertaining idea – this year, instead of chips/nachos offer your football-watching friends a smother station where they can dunk their fries and tots into the various sauces.

 

12
Servings
170
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1/4 Cup Butter
  • 1/2 Cup Heavy Cream
  • 2 Cloves Garlic, Minced
  • 1/2 Cup Milk
  • 1/4 Cup Onion, Minced
  • 1/2 Cup Schlenkerla Marzen Beer (or other smoked Octoberfest-style beer)
  • 8 Ounces Grated Grafton Cheddar
  • Salt and White Pepper
  • 1/2 Pound Chicken Stock
  • 1/4 Cup Flour

Directions

1) Sweat onions and garlic in butter over low heat until translucent. Add flour. Cook on medium heat, stirring constantly, for 5 mins.

2) Add Milk, heavy cream, beer and chicken stock. Stirring well, cook on medium-low heat for 10-15 minutes, or until thick like gravy.

3) Remove from heat. Allow to cool to 110F (slightly above body temp).

4) Fold in grated cheese, mixing well to melt evenly.

5) Serve hot.

Nutritional Facts

Total Fat
5g
7%
Sugar
4g
4%
Saturated Fat
2g
8%
Cholesterol
9mg
3%
Carbohydrate, by difference
25g
19%
Protein
5g
11%
Vitamin A, RAE
20µg
3%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
62mg
6%
Choline, total
5mg
1%
Fiber, total dietary
1g
4%
Fluoride, F
4µg
0%
Folate, total
25µg
6%
Iron, Fe
1mg
6%
Magnesium, Mg
13mg
4%
Niacin
2mg
14%
Phosphorus, P
59mg
8%
Selenium, Se
6µg
11%
Sodium, Na
386mg
26%
Water
37g
1%

Cheddar Shopping Tip

If a piece of cheese smells strongly of ammonia, don't buy it. This is typically a sign of spoilage.

Cheddar Cooking Tip

Allow cheese to come to room temperature before serving. This will accentuate the flavors and aromas.

Cheddar Wine Pairing

Rich white wines and full-bodied reds go well with most cheeses and cheese-based dishes. Some specific recommendations: chardonnay or pinot blanc with goat cheese; dry chenin blanc with earthy cheeses; rosé or sercial madeira with melted-cheese appetizers; port with blue cheese (especially stilton); amontillado sherry or syrah/shiraz with strong cheeses; olooros or palo cortado sherry with creamy cheeses; merlot or carménère with mild cheeses; cabernet sauvignon, malbec, mourvèdre, Rhône blends, or petite sirah with cheddar- or gouda-type cheeses; nero d'avola with full-flavored Spanish or Italian cheeses; sangiovese with dishes using parmigiano-reggiano and similar cheeses.