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Onion-Gouda Dip

Source of Recipe


From "Chips and Dips" by Claudia McQuillan






List of Ingredients



• 10-ounce round imported Gouda cheese
  
• 4 Tbsp unsalted butter
  
• Small yellow onion, finely chopped
  
• 4 ounces Roquefort cheese, crumbled
  
• 4 ounces sharp Cheddar cheese, finely grated
  
• 1 tsp Worcestershire sauce
  
• 3 drops hot pepper sauce, or more to taste
  
• 1 tsp whole-grain mustard
  
• 4 Tbsp dark beer or stout
  






Instructions



1. With a sharp paring knife, cut a lid from the round of Gouda 1 inch from the top; reserve the lid. Carefully hollow out the cheese, leaving a thin wall all around. Finely grate the Gouda you remove and set aside.
   
   
2. In a small skillet, heat 2 tablespoons of the butter over medium heat. Add the onion and saute until golden brown, 7 to 10 minutes, stirring often. Remove from the skillet and set aside to cool.
   
   
3. In a food processor with a steel blade, combine the grated Gouda, Roquefort and Cheddar, the sauteed onion, the Worcestershire and hot pepper sauce and the mustard; process until smooth. Scrape down the sides of the work bowl; then, with motor running, pour in the beer; process until smooth.
   
   
4. Fill the hollowed-out Gouda with the dip; there will be some left over. Place lid on cheese ball and reserve remaining dip in a bowl; cover both with plastic wrap and refrigerate at least 4 hours, preferably overnight.
   
   
5. To serve, bring the Gouda ball and the reserved dip to room temperature; use the additional dip to refill the ball as needed. Serve with purchased or homemade bagel or pita chips.
   
   Yields 2 cups.