Vermont Cheddar-Ale Dip from Weekends with Yankee

Turquoise bowl filled with a cheddar dip topped with chopped scallions, alongside pieces of crusty bread — Co-host Amy Traverso prepares Vermont Cheddar-Ale Dip on *Weekends with Yankee*, Season Two, Episode Four ("Trade")

Amy Traverso is the senior food editor for Yankee magazine and its new travel and lifestyle series, Weekends With Yankee, produced in partnership with WGBH. Previously, she served as food editor at Boston magazine and an associate food editor at Sunset magazine. She is the author of The “Apple Lover's Cookbook”, which was a finalist for the Julia Child Award for best first-time author and won an IACP Cookbook Award in the "American" category.

June 04, 2025

During filming for Season Two of Weekends with Yankee (which aired in 2018), series co-host Amy Traverso was inspired by visits to Hill Farmstead brewery, award-winning cheese makers Grafton Village Cheese, and Jasper Hill Farm to create this recipe for Vermont Cheddar-Ale Dip.

In choosing an ale for this recipe, know that the darker brew you choose, the stronger the flavor will be. Also, avoid using pre-shredded cheddar, which is coated with an anti-caking agent that will make the dip very thick.

INGREDIENTS

3 tablespoons salted butter
3 tablespoons all-purpose flour
12 ounces blond or brown ale
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce
1–2 canned chipotle chiles in adobo sauce, finely chopped, plus 1–2 teaspoons sauce
1½ teaspoons brown sugar
Freshly ground black pepper, to taste
20 ounces extra-sharp cheddar cheese, shredded
Chopped scallions, for garnish

TO PREPARE

STEP ONE. Melt butter in a big skillet over medium heat. Whisk in flour until smooth. Cook, whisking continuously, about 1 minute (don’t let mixture brown).

STEP TWO. Add ale very slowly, still whisking, and then add mustard, Worcestershire sauce, chiles and sauce, brown sugar, and pepper to taste. Cook over medium heat, whisking continuously, until mixture is thickened and bubbly, about 5 minutes. Remove from heat.

STEP THREE. Add cheese, whisking until melted. Top with scallions, if desired, and serve with tortilla chips or crusty bread.