Cheese dip
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The legendary cheese dip is especially suitable for nachos, but it also works on the barbecue, even with potatoes.
Ingredients for four
200g cheddar slices 2 tbsp butter 1 tbsp wheat flour 3 dl red milk 1 handful fresh coriander 1 tsp sugar salt and white pepper
A heavy-based saucepan on the hob and half power.
Scoop the butter into the saucepan. Once melted, sprinkle in flour and stir until thickened.
Optop the whiskä and whisk in the milk. Add the butter and bring to the boil, whisking constantly.
Remove the pan from the heat and whisk in the spices. Peel myös cheddar slices one at a time into the dip and stir to melt.
Finish by stirring in the chopped coriander and leave to cool for a while. The cheese dip will coagulate and set.
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