A warm cheese dip is hard to resist alongside BBQ food, especially when it has a little smoke flavour. Non-alcoholic lager works as the liquid here, adding subtle malt character without taking attention away from the Cheddar and mustard. The dip can be cooked in a smoker or adapted for a gentle oven.
Serves / makes: 6 portions
Preparation: 10 minutes
Cooking: 30–45 minutes
Recommended NA beer: NA lager or mild pale ale
Ingredients
- 250g mature Cheddar, grated
- 150g full-fat cream cheese
- 120ml non-alcoholic lager
- 50ml whole milk
- 15g Dijon mustard
- 10g cornflour
- 1 teaspoon smoked paprika
- 30g sliced jalapeños (optional)
- Freshly ground black pepper, to taste
Method
- Preheat a smoker to approximately 130–140°C.
- Place the grated Cheddar in a small ovenproof dish or foil tray and toss with the cornflour.
- Add cream cheese, NA lager, milk, mustard, smoked paprika and black pepper.
- Stir to combine, then place the uncovered dish in the smoker.
- Cook for approximately 30–45 minutes, stirring every 10 minutes until the cheese has melted into a smooth sauce.
- Add a little extra milk if the mixture becomes too thick.
- Stir in the sliced jalapeños during the final 5 minutes, if using.
- Serve hot with tortilla chips, onion rings, crusty bread or grilled vegetables.
Why Use This NA Beer?
The mild malt character of a lager fits naturally with Cheddar and mustard. A pale ale will work too, but avoid one that is particularly bitter.
Tips and Variations
Grate your own cheese if possible because some pre-grated cheeses contain anti-caking ingredients that affect texture. Keep the heat gentle and stir often to minimise splitting.
