This autumn inspired dip is perfect for a entertaining a small crowd on chilly evenings, or if you choose a smaller serving, the rest can be frozen for rewarming whenever you like. The dip should be served warm to hot, and works well in a fondue pot as well. Serve it up with cheese-dip vehicles such as bread chunks, broccoli spears, crackers or chips, or even roasted potatoes.
I used some regional favorites in this dip, with Bulwark Cider, an apple from Belliveau Orchards and gouda from Dutchman’s Farm. The resulting dip was boozy, semi-sweet, smoky, cheesy awesomeness if I say so myself!
I make this one in the microwave, but you can also do it up stovetop. It will make around 3 cups.
- 1/2 cup finely diced onion
- 1/2 cup finely diced apple (I used a small honeycrisp, which when cored and peeled, gave me around this much)
- 1 cup hard cider
- 2 cups smoked gouda, shredded
- 2 cups aged white cheddar, shredded
- 2 tbsp white flour
- 1/8 – 1/4 tsp chipotle powder (depending on your heat tolerance)
- 3/4 cup sour cream
In a larger microwave safe dish (I used my 8 cup glass measuring bowl), combine the diced onion, apple and cider. Boil the mixture in 5 minute intervals until the onions are translucent and the liquid had reduced somewhat (about 12-15 minutes).
While this is cooking, combine both cheeses with the flour. Once the onion mixture is ready, whisk in handfuls of the cheese mixture until it starts to melt together. Return to microwave for about 5 minutes. Whisk again. Return to heat for another 2 minutes or so until creamy.
At this point I gave the dip a couple of blitzes with the immersion blender for a smoother texture but you can leave it chunky. Whisk in the sour cream, season with the chipotle powder to taste and it is ready to serve!