gouda cheese dip with caraway or fennel seed recipe
Recipe type: appetizer
Prep time: 
Total time: 
Serves: 12
  • almost 1 pound of gouda cheese (edam is a fair substitution)
  • ½ cup beer*
  • 1 teaspoon Dijon mustard
  • ⅛ teaspoon nutmeg
  • 1-2 cloves of garlic, peeled (or may omit)
  • 4 ounces cream cheese, softened
  • pumpernickel bread loaf (I forgot to buy one and didn't have the time to make a loaf so I used a simple baguette)
  • 1 teaspoon caraway seeds or fennel seeds (I used fennel)
  1. Remove wax covering from the cheese and cut cheese into small pieces
  2. Put the cheese, beer, mustard, nutmeg, garlic (if using), and cream cheese into a food processor. Process for 50 seconds, or until the ingredients form a ball. The consistency should be creamy, but slightly chunky.
  3. Hollow out center of pumpernickel load to use as a bowl. Or, like me, rip up a baguette to serve with the dip.
  4. Transfer cheese mix into a nice bowl, sprinkle with caraway or fennel seeds.
  5. The cheese dip is also great as a sandwich spread or a dip for raw vegetables.
* Choose your beer carefully. Use one with an appropriate flavor. A sweeter beer here, rather than bitter is better in my opinion.
Recipe by story of a kitchen at https://www.storyofakitchen.com/appetizers/gouda-cheese-dip-with-fennel-seed/