Horseradish Cheddar Dip
Recipe and photo by Tami Ganeles Weiser
Prep Time: 10 minutes Cook Time: 18 minutes
This dip is one of the handiest recipes to have in your party arsenal. Great as a dip, it’s also amazing over broccoli, cauliflower or any strongly flavored vegetable. Want it hot? Add some Frank’s RedHot Hot Sauce. Want more heat? Try any Tabasco. Want more punch? Double the horseradish. Or add some spicy Dijon mustard or a grainy German mustard for a more “authentic” kick. It’s the very definition of versatile.
3 tablespoons unsalted butter
3 tablespoons cake flour
3 cups unsweetened evaporated skim milk, warm
3 cups finely grated or cubed sharp cheddar cheese (yellow, or white or a mixture of both)
⅓ cup jarred grated white horseradish
1 teaspoon dry mustard powder
1 teaspoon ground white pepper
1 teaspoon ground sweet paprika
1 teaspoon horseradish brining liquid from the jar
2 teaspoon kosher salt
- In a deep saucepan set over medium heat, melt the butter and cook until it stops foaming. Add the flour and whisk for 2 minutes, until the flour is incorporated into the butter and the mixture takes on the consistency of a paste, to form pale roux.
- Drizzle in the milk, continuing to whisk constantly until the mixture begins to thicken. Switch to a large spoon and stir well, making sure to get into the edges of the pot so that every bit of flour is incorporated into the roux. Cook for 4 minutes, stirring constantly, until the roux takes the consistency of a thick sauce and you can “draw” a line in the bottom of the pot with the spoon.
- Add the cheese and stir well. Cook for 3½ to 4 minutes, stirring occasionally, until the cheese has melted. Add the horseradish and stir to incorporate. Add the mustard powder, white pepper, paprika, horseradish brining liquid and salt. Switch back to the whisk, and whisk for 1 to 2 minutes, until all of the ingredients are fully incorporated. Remove from the heat.
- Let cool and serve with crudités, baguette slices, or crackers (or if you are using this as a sauce, keep warm and serve with vegetables or fish). This will keep, covered, in the refrigerator for about 3 days, but it will not remain pourable after the first day.