- Cheese Sauce: In saucepan, combine Cheese Sauce Mix, beer and water. Cook over medium heat; bring to boil, stirring frequently. Reduce heat and simmer for 2 to 3 minutes, stirring occasionally. Stir in mustard and refrigerate for about 30 minutes or until cooled.
- Beer Cheese Mousse Dip: Whip cream until stiff peaks start to form.
- Meanwhile, in small bowl, stir together Neutral Mousse Base and cold water. Whisk vigorously to make a lump-free slurry.
- Gently fold slurry mixture into whipped cream. Fold half of the whipped cream mixture into cooled cheese sauce; fold in remaining whipped cream mixture.
- Divide mousse mixture into eight (125 mL) individual cups.
- Garnish each serving with 3.5 mL chives and pinch each paprika and caraway seeds. Refrigerate for at least 1 hour or until set. Refrigerate until ready to serve.
- Assembly: Serve each beer cheese mousse dip on serving plate with 2 quarters rye bread, 1 pretzel, 1 gherkin, 2 carrot sticks, 2 celery sticks and 1 cherry tomato
Tips
- Substitute non-alcoholic beer for regular beer.
- Substitute crunchy pretzel twists or sticks for pretzels.
