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Beer cheese dipping bowl

Beer cheese dipping bowl


If you love Welsh rarebit, try this dipping bowl at your your next party - the gooey beer cheese sauce is easy to make and tastes incredible

  • Feeds 10 Feeds 10
  • Ready in 30 minutes

Each serving contains

  • Energy
    1207kj 291kcal
  • Fat
    Med 23%
  • Saturates
    High 45%
  • Sugar
    Low 3%
  • Salt
    Med 20%

% of adult’s reference intake | Carbohydrates per serving : 23g

Bring Co-op to your front door

Big Bag Option


  • 1 Co-op sourdough bloomer
  • 2 tbsp Co-op unsalted butter
  • 2 tbsp Co-op plain flour
  • 1 tbsp Dijon mustard
  • 2 large garlic cloves,
  • 1 crushed, 1 whole
  • 300ml Co-op British semi-skimmed milk
  • 250ml Co-op golden ale
  • 300g Co-op Irresistible Somerset extra mature Cheddar, grated
  • ½ tbsp Co-op olive oil
  • 3 rosemary sprigs, roughly broken


  1. Cut a lid about 3cm thick off the top of the bread
  2. Scoop out the middle — from inside the lid too — then tear into large chunks and set aside
  3. Preheat the oven to 200°C/fan 180°C/Gas 6.
  4. Melt the butter in a medium pan and stir in the flour to make a paste
  5. Cook for 2 mins, stirring. Add the mustard and crushed garlic, then cook for 1 minute
  6. Whisk in the milk and ale, then simmer, whisking constantly, for 5-6 mins, until thickened
  7. Season, then stir in the cheese until melted
  8. Remove from the heat
  9. Halve the remaining garlic clove and rub the torn bread with the cut side, then toss it with the oil and rosemary
  10. Put the bread bowl on a baking tray, surrounded by the torn pieces
  11. Pour the cheese sauce into the bowl and bake for 15-20 mins, until golden
  12. If the torn bread starts to overcook, cover with foil
  13. Serve the bowl with the bread for dipping