Steam Whistle Cheese Dip
Created by Chef Carol, from the Liaison College in Toronto, where the largest number of cooks and chefs are trained in Ontario.
Combine cheeses, butter, scallions, mustard, Tobasco and Worcestershire in food processor, and process lightly. Add beer to make consistently smooth. Garnish with additional scallions, or crumbled blue cheese. Serve with Steam Whistle Sesame Bread or pretzels.
- 16 oz. Old Cheddar cheese, shredded
- 2.5 oz. Blue Cheese
- 1 Tbsp softened butter
- 3-4 scallions, chopped
- 1/2 tsp dry mustard
- 1/4 tsp Tabasco sauce
- 1 tsp Worcestershire sauce
- 2/3 cup Steam Whistle Pilsner