This hearty cheddar dip incorporates elements of a ploughman’s lunch.

1T butter

1 onion, chopped

1 C dried apple, chopped

¼C ale

2T apple cider vinegar

2t mustard

1C cheddar cheese

1T sour cream

¼ c milk at room temperature

Toast of a stout bread

Preheat oven to 350.  Melt butter in a saucepan.  Add onion and sautee in butter until well browned, about 15 minutes. Add dried apple to the mixture and sautee to soften.  Add beer and stir until almost completely evaporated. Add vinegar and cook for another 5 minutes or so.  Season.  Turn off heat and stir in mustard, sour cream and milk.  In an oven-safe crock suitable for serving, layer the mixture with cheese in three layers ending with the cheese.  Bake for 30 minutes or until bubbling.  Let sit 10 minutes to cool slightly and serve with toast.

Cooking time: approx 1 hour