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Cheese and beer dip with dough ball wreath recipe

Cheese and beer dip with dough ball wreath recipe

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Try this sharing dish at your next Christmas party. Fluffy, rosemary-glazed dough balls are baked into a wreath shape and served with a creamy fondue of cheese and beer. Serve with Stella Unfiltered lager to drink and get dunking! See method

  • Serves 8
  • Takes 1 hr 15 mins plus 1 hr 30 mins rising
  • 491 calories / serving


  • 320ml whole milk
  • 25g unsalted butter
  • 500g pack sourdough bread mix
  • 3 tbsp olive oil, plus extra for greasing
  • 4 fresh rosemary sprigs, leaves picked and finely chopped
  • 2 large garlic cloves, finely crushed​
  • 75g Tesco Finest Comté, coarsely grated
  • 75g Tesco Finest Gruyère, coarsely grated
  • 75g Tesco Finest mature Cheddar, coarsely grated
  • 2 tbsp cornflour
  • 125ml Stella Artois Unfiltered

Perfect with:

Stella UnfilteredA naturally unfiltered beer with malty flavour notes and a smooth finish. Stella Unfiltered
A naturally unfiltered beer with malty flavour notes and a smooth finish.
Shop ingredients
If you don't have any Cheddar, try using another hard cheese

Each serving contains

  • Energy

  • Fat

    22g 31%
  • Saturates

    9g 43%
  • Sugars

    4g 4%
  • Salt

    1.2g 20%

of the reference intake
Carbohydrate 51.3g Protein 19.1g Fibre 5.5g


  1. Warm the milk in a pan over a medium-low heat for 1-2 mins. Remove from the heat, add the butter and allow to melt.
  2. Add the bread mix to a large bowl and make a well in the middle. Pour in the milk mixture and stir. Tip onto a work surface and knead for 10 mins. Lightly grease the bowl with oil. Add the dough, cover and leave to rise for 1 hr, until doubled in size.
  3. Turn onto a work surface and lightly knead to remove the air bubbles. Divide into 24 equal-sized balls.
  4. Line a large baking tray with parchment and place a medium-sized bowl in the centre. Arrange the dough balls around the bowl in a wreath shape. Remove the bowl. Cover with a clean tea towel and leave to rise for 30 mins.
  5. Meanwhile, preheat the oven to gas 6, 200°C, fan 180°C. Bake the dough balls for 25-30 mins until golden. In a bowl, mix the 3 tbsp oil, rosemary and garlic together. Brush the dough balls with the garlic and rosemary oil and bake for a further 1 min. Set aside to cool.
  6. While the dough balls cool, toss the grated cheese with the cornflour to coat. Bring the Stella Artois Unfiltered to the boil in a large pan. Reduce the heat and add the cheese, a handful at a time, stirring continuously until melted.
  7. Place the dough ball wreath on a board with the bowl of cheese dip in the centre. Serve immediately.

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