Gouda Stout Cheese Dip

This morning as I scanned through some of my recipes this one caught my eye - a Gouda and dark beer cheese dip/ball. Of course the timing is ironic with the Gouda cheese recall I just posted about - but guys, not all Gouda cheese on the market was recalled. Just the one company. So in honor of yummy Gouda Cheese (and my craving since reading this recipe this morning) I'm posting. YUM!

Gouda Stout Cheese Dip

1 (10 oz) ball of imported Gouda cheese
4 tbsp unsalted butter
1 small yellow onion, finely chopped
4 oz Roquefort cheese, crumbled
4 oz sharp cheddar cheese, finely grated
1 tsp Worcestershire sauce
3 drops of hot pepper sauce
1 tsp whole-grain mustard
4 Tbsp dark beer or stout

With a sharp knife, cut the top to make a lid from the Gouda cheese ball, about 1 inch thick. Save the lid. Hollow out the cheese without cutting through the wall of the ball. The wall should be as thin as you can make it on all sides. Take the reserved Gouda cheese and grate it and set aside.

In a small skillet, heat 2 tbsp butter over medium heat. Add the onion and saute until it reaches a golden brown color. This usually takes about 7 to 10 minutes. Stir often. Remove the onion from the skillet and set aside to cool.

Combine the Gouda, Roquefort, and Cheddar cheeses in a food processor, along with the remaining butter, the onions and the Worcestershire, mustard, and hot pepper sauce. Process the mixture until smooth. Scrape the sides occasionally. Pour in the beer and continue to process until smooth and creamy.

Next, fill the hollowed out Gouda ball with the mixture. Place the lid on the ball of cheese and put the remaining dip into a bowl. Cover both with plastic wrap and refrigerate before serving.Print Friendly and PDF