- 6 oz. sharp Cheddar cheese
- 6 oz. aged Gouda cheese
- 4 oz. cream cheese
- 2 t. mustard powder
- 2 t. smoky paprika
- ½ t. cracked black pepper
- 4 oz. pale ale
- 1 T. chopped chives or spring onions (optional)
- 1 pkg. Effie's Walnut Biscuits
Grate the Cheddar and Gouda on the larger side of a box grater.
Place the grated cheese in the food processor along with the cream cheese and process until the cheese breaks down to a fine chop. Add the mustard powder, paprika, black pepper and ale. Process to a smooth paste.
Transfer to a serving bowl and sprinkle with fresh chives or spring onions, if using. Serve with Effie’s Walnut Biscuits, apple wedges and celery sticks.
The cheese dip will save for up to 2 weeks in the refrigerator.