This cheesy bubbling warm rarebit dip brings the cozy charm of a classic British (or hobbit) pub snack to your table – perfect for a long evening in the Shire at The Green Dragon! This recipe is featured in our A Feast at The Green Dragon cookbook – coming soon.
At a Glance: Warm Rarebit Dip with Seasoned Breadsticks
- Prep Time: 30 minutes
- Bake Time: 20 minutes
- Total Time: ~50 minutes
- Servings: 6 servings
- Flavour: Sharp cheddar with malty beer notes, buttery and salty
- Skill Level: Easy
- Why this Works: This warm and gooey dip with buttery seasoned breadsticks captures all the flavours of a traditional rarebit sandwich in a delicious appetizer, perfect for enjoying with a cold beer!
A Feast at the Green Dragon
As night settles over the Shire, the hobbits slowly begin to make their way to their favourite watering hole – The Green Dragon Inn. A warm fire is roaring in the hearth while the weathered beams and polished wooden tables gleam in the golden lantern light. With the day's work over and only the long night ahead, the hobbits eagerly gather for a hearty meal, lively conversation, and pint of their favourite brew. The bustling kitchen at The Green Dragon is busy churning out hearty meals and tasty snacks to satisfy the hungriest hobbit while the barkeep hurries to keep the glasses filled. Whether you're a local hobbit seeking friendly conversation or a lonely traveller looking for a warm meal and bed, you're sure to find both in the cheerful hospitality of The Green Dragon.
Welsh Rarebit Dip
This decadent, cheesy appetizer is a delicious take on the popular Welsh rarebit. Sometimes also called Welsh 'rabbit', this rich and cheesy snack is made by slathering a gooey cheese sauce flavoured with beer on a slice of bread and baking until molten. For more cheesy sandwich ideas check out our French inspired croque monsieur with apple shallot jam and Regency inspired wine and cheese toasties.
To capture that classic flavour for this Welsh rarebit dip, a cream sauce is made with a splash of ale and flavoured with mustard and Worcestershire. A blend of sharp cheddar cheeses are melted into the sauce before broiling for that classic browned topping. Broiled until bubbling, the warm rarebit dip is scooped up with buttery slices of seasoned breadsticks. Enjoy this take on a pub classic with a tall mug of malty ale as you settle in for dinner at The Green Dragon.
Ingredients for Warm Rarebit Dip
Cheese: This recipe uses a blend of two types of cheddar cheese. I like to use a sharp Welsh cheddar, which is traditionally used in a rarebit. I also like using an equal amount of orange cheddar to add to the overall colour of the finished dish. My favourite Welsh cheddar is Black Bomber which is readily available in most grocery stores in our area. Feel free to use your favourite blend of cheese, however, I strongly recommend sticking with a sharp cheddar of some kind. For more recipes using cheddar cheese, take a look at our baked cauliflower with cheese, cheddar herb soda bread, or our wild mushrooms on cheese toast.
Bread: The bread I used was a loaf of pane roma which has a light crumb and chewy texture. Ciabatta bread would be another great option. I would recommend using a bread that has a more dense crumb which will hold its shape well after brushing with the seasoned butter.
Beer: The beer adds a distinctive flavour to the rarebit sauce, so be sure to choose a beer that you enjoy. I recommend a pale or amber ale. Another recipe that highlights ale is our ale braised lamb shanks with barley. To make this recipe non-acoholic, substitute the beer with milk. I don't recommend adding more light cream as it may make the final sauce very thick and rich.
Light cream: Light cream, of half and half as it is often called, adds a bit of richness to the rarebit sauce. You could use milk as a substitute, although it will result in a slightly runnier rarebit.
Tips for Making Ahead
- The rarebit dip can be made a day ahead. Prepare the sauce according to the recipe and then transfer either to a storage container or the ramekins. Place a piece of clingfilm directly on to the surface of the sauce to prevent a skin from forming. Store in the refrigerator until ready to serve.
- To serve, remove the cling film and transfer to the ramekins if needed. If the dip is cold it will need to be warmed up before broiling. Bake the dip at 400°F for 10 to 15 minutes until heated through before turning the oven to broil. Continue broiling for 5 to 7 minutes until browned on top.
- I recommend making the breadsticks on the same day you intend to serve them – they can soften when stored overnight and become tough and chewy. While you can certainly reheat them to eat as leftovers, they are much tastier when initially served fresh. The breadsticks can be made several hours before serving.
How to Make Welsh Rarebit Dip with Seasoned Breadsticks
1. Prep the breadsticks
Preheat the oven to 425°F. In a small saucepan, melt the butter over medium heat. Add the Worcestershire sauce, garlic powder, onion powder, paprika, and kosher salt. Whisk until combined and then remove from the heat. Cut the bread into sticks – about 4 inches long and 1 inch in diameter.
2. Bake the breadsticks
Arrange the breadsticks on a baking sheet. Using a pastry brush, brush the seasoned butter on one side of the breadsticks. Flip the breadsticks and brush the other side, repeating until the breadsticks are lightly coated. Bake for 7 minutes and then flip the breadsticks over. Continue baking for another 3 to 5 minutes until the breadsticks are well browned. They will harden up as they cool. Transfer the breadsticks to a rack and cool.
3. Make the rarebit sauce
In a medium saucepan, melt the butter over medium heat. Add the flour, whisking until smooth to make a roux. Slowly add the cream to the roux in batches, whisking constantly to prevent lumping. After adding the cream, slowly add the beer, whisking until smooth. Add the Worcestershire sauce, dry mustard, kosher salt, and cayenne.
Heat the sauce until it thickens and bubbles, then turn down the heat. Add the shredded cheddar cheeses and whisk until the cheese is melted and the sauce is smooth. Remove from the heat.
4. Bake the rarebit dip
If serving the rarebit while still warm, it only needs to be broiled. Turn the oven broiler on high. Lightly grease either individual ramekins or a single gratin dish. Transfer the rarebit to the prepared pans and place on a baking sheet. Broil for 5 to 7 minutes until lightly browned on top.
5. Serve the Warm Rarebit Dip with Seasoned Breadsticks
Serve the Welsh rarebit dip warm with the seasoned breadsticks and enjoy!
Storage and Reheating Tips
- The breadsticks are best enjoyed the same day they are made. If you have leftovers, they can be stored in an air tight container at room temperature for 1 to 2 days. They should be reheated in a 400°F oven for 5 to 7 minutes to crisp them up again.
- The rarebit sauce will keep for 3 to 4 days in the refrigerator and can be reheated in the oven or microwave as desired.
More Pub Recipes from the Green dragon
- Beer-Battered Fish and Chips
- Scotch Eggs
- Cheese, Onion, and Potato Hand Pies
- Gardener's Pie with Root Vegetable Mash
- Browned Butter and Ale Pudding
