Dip it, dip it good ~

I'm getting tired of my poor pictures.  *sigh*

 I wanted something I could re-heat.  Yes...not eat it when I made it, but prepped for later.  Okay, eat a little when I made it.  Something to pull out of the fridge when I had the last of my baking done, before turning off the oven for the day.  Something made when I had the desire and energy, to use later when I wanted easy and little effort.  Of course, this is something that needs to be used in a two-three day window.  Oh, the up and down energy of motherhood.  No problem.   We can have all those feelings plus six others in three hours.  Three days..pishshaw.


Cheese dip ~
('cuz as much as I'd like to go here for their dip instead, I have three young children and I'm poor. :)  Okay, that's not true.   I am poor, but I love being at home.)

1 T. olive oil
1/2 c. diced shallots
1/2 of a jalapeno, seeded, minced.
2/3 c. ale of choice - I picked up this
(Accurately, this was the beer I was craving at the moment in the store.)

• Pop open the beer, sip away.  You only need 2/3 of a cup for the recipe.  Plenty in the bottle.  Mmm, refreshing.
• Heat saute pan to medium heat, add olive oil. 
• Add shallots, a toss of kosher salt, saute to slightly soft. 
• Sip the beer.  Cool.  Refrehing.  Make that "ahhh" sound.  
• Add the ale, jalapenos and reduce on a low simmer until thick. 
• Inhale the shallots.  Ooooooo.
• Dang, 2/3 of a cup took a noticeable part of my beer.  Good thing I have a porter in the fridge.
• When the ale has been almost all evaporated and/or absorbed, remove it from the pan.  But first...
• Lean down and inhale the shallots.  Oh, baby.  Dip your finger in the syrup.
• This tastes so good you tell yourself, I could eat it with a spoon.  Or schmear it on someone. 

What is happening next is simply a bechamal sauce.  The cheesy level if up to you, as is the tartness.  Jack being so mild, I prefer some other oomphf in there.  Play around with the cheese and spices.  If you don't have chipotle on hand, a pinch of cayenne is a decent substitute. 

4 T. butter
4 T. flour
2 c. milk - I used 2% 
2 oz. cream cheese
8 oz. jack cheese, grated
Parmesan cheese - optional
Chipotle puree, 1/2 - 1 tsp. - optional
Salt and pepper

• Return pan to medium heat.  Add butter, melt.
• Add the flour.  Stir and cook for a minute.
• Add the milk, stirring constantly.  Toss in some kosher salt.  Let thicken over medium heat.
• Taste for any salt adjustment 
• Add the cream cheese first to melt. Then add the jack cheese, melt.
• Add pepper, salt to taste.  
• Add the shallots to the cheese mixture.
• Now add parmesan if you like...more cheese if you like...spice if you like...salt and pepper to taste.

Serve it or save it to warm later in the oven.  Think of it like a cheese and macaroni, without the pasta.