imagedownloademail this post
Beer-Mustard Dip

Active Time: 15 minutes • Total Time: 25 minutes • Makes: about 1-1/4 cups


1 medium shallot, minced (about 2 tablespoons)
1 cup pale ale
1 jar (8 ounces) country Dijon mustard
3 tablespoons Schnucks light brown sugar
1 tablespoon Worcestershire sauce
1/2 teaspoon hot sauce

In 1- to 2-quart saucepan, heat shallot and ale to boiling over high heat; boil 4 to 5 minutes or until beer is reduced to 1/2 cup. Reduce heat to medium. Stir in remaining ingredients and cook 5 to 6 minutes or until mixture becomes very thick, stirring occasionally. Serve as a dip with soft or hard pretzels, or as a topping for bratwursts, hot dogs and hamburgers.


Each tablespoon: about 23 calories, 0 g total fat,
0 mg cholesterol, 267 mg sodium, 2 g carbohydrate, 0 g fiber,
0 g protein

Cook’s Wisdom

If desired, dip can be made up to 1 week in advance. Reheat dip, covered in microwave-safe bowl, in microwave oven on high 3 to 4 minutes, stirring every minute.

Prepare a vinaigrette with any leftover dip. Stir in some oil and vinegar to taste, or, if desired, stir into bacon drippings and heat through to toss with baby spinach for a warm spinach salad.