Cheddar Pub Cheese with Everything Pita Chips
Servings: 4 -6 servings
Ingredients
- 2 cups mild cheddar coarsely grated, room temperature
- 2 cups sharp cheddar coarsely grated, room temperature
- 2 garlic cloves minced
- 2 tablespoons Worcestershire sauce
- 1 teaspoon Colman’s mustard powder
- 1/8 teaspoon hot sauce
- 1/8 tsp. kosher salt
- Pinch of cayenne pepper
- 6 ounces flat brown ale room temperature (I used Dundee Honey Brown Ale)
- 2 teaspoons finely chopped chives
- 4 pitas
- 4-5 Tbsp. olive oil
- Everything Seasoning:
- 2 Tbsp. dried chopped onion toasted
- 1 Tbsp. pretzel salt or coarse salt
- 1 Tbsp. black sesame seed I got mine at Williams-Sonoma
- 1 Tbsp. sesame seeds regular
- 1 Tbsp. poppy seeds
Instructions
- Pulse cheeses and garlic in a food processor until finely chopped. Add the Worcestershire, mustard powder, hot sauce, salt and cayenne and pulse until well combined. With motor running, slowly add beer and pulse until mixture is smooth about 5 minutes.
- Transfer to serving bowl. Top with chives.
- Can be made 2 days ahead. Place in an airtight container in refrigerator. Before serving, bring to room temperature.
- Pita Chips:
- Everything seasoning: Place the dried chopped onion on a parchment lined baking sheet and toast in the oven for 3 minutes. Keep a close eye on the onion because it tends to burn rather quickly. You want it to be a nice golden brown. Cool, then place in a small bowl. Add next 4 topping ingredients and stir together. Set aside.
- Preheat oven to 375 degrees. Line a large baking sheet with parchment paper. Set aside. Cut each pita into 8 wedges. Brush front and back of each pita chip with olive oil. Sprinkle tops with some everthing seasoning. Place pita chips on prepared sheet. Bake for 12-14 minutes or until lightly browned. They can go from lightly browned to burnt rather quickly, so keep a close watch.