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2 tablespoon butter
1 tablespoons of olive oil
4 oz of speck, chorizo or pancetta; diced
2 poblano; small dice
6 garlic cloves; minced
4 sprigs of fresh thyme
1 sprig fresh oregano
1 can beer
½ cup or 2 oz raclette
½ cup or 2 oz gruyere
½ cup or 2 oz gouda
¼ cup or 1 oz midnight moon goat cheddar
1 cup packed or 10 oz chevre
In a heavy bottomed pot or cast iron dutch oven, melt the butter with olive oil until the pot is thoroughly coated.
Crisp the speck, chorizo or pancetta in the pot until fragrant. Then add in the garlic and poblano peppers. Let items crisp for a few minutes before deglazing with beer.
Add thyme springs and a strip of lemon peel to dip.
While on medium heat, let the liquid thoroughly reduce before adding any cheese.
Once the beer has reduced, mix in chevre first until it melts and then add in the rest of the cheese.
Continuously stir cheese dip until all ingredients are fully incorporated and melted.
Get creative with the cheese you choose, any cheese is acceptable. A soft cheese like cream cheese or chevre is a great base to add to whichever harder cheese works best!
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