Gouda Dip Food

CREAMY SMOKED GOUDA DIP

Steps:

• Place butter in a saucepan set over low-medium heat. Once melted, whisk in the flour until combined.
• Add milk and whisk to evenly mix. Keep whisking as the mixture begins to thicken, about 10 or so minutes, or until it's to a point where it can thickly coat the whisk (or a spoon).
• Once the mixture has begun to thicken, add the cheese. Stir or whisk frequently as the cheese melts and the dip becomes smooth and creamy. Serve immediately.

SMOKED GOUDA BEER DIP

Steps:

• Heat the butter in a small saucepan over medium-high heat. Add the flour and cook, stirring until smooth, for 2 minutes. Slowly whisk in the beer so the mixture is smooth. Simmer until thickened, about 5 minutes. Add the Cheddar, Gouda, sour cream, mustard and paprika and whisk until the cheeses are melted, 2 to 3 minutes. Stir in the jalapenos, and season with salt and pepper. Serve with tortilla chips.

GOUDA DIP

Steps:

• Cut off top of wax and remove the cheese. Set cheese aside until soft and refrigerate the wax shell.
• When cheese is soft, smash it with a fork and mix with remaining ingredients. The cheese should be a little lumpy, but not too much.
• Fill the shell and refrigerate until a few hours before serving. You don't want the cheese to be too hard, then you can't spread it well.
• Serve with Ritz crackers.
• I by pass the wax and put the dip in a serving bowl.