Serves: 4 people Ingredients: ½ cup of butter ¼ cup of all purpose flour 2 cups of 2% Milk ¾ cup of Cashel blue cheese, crumbled ¾ cup of aged white cheddar, grated ¾ cup of mashed potato 1 cup of cream cheese, softened 1 ¼ cup of Kilkenny beer ½ tbsp of Dijon mustard 6 tbsp of panko breadcrumbs 1 tsp of Worcestershire sauce 1¼ tsp of Tabasco ½ tsp of salt and pepper Garnish: 48 pcs baguette cut into coin shape ½ cup olive oil ½ cup bacon, cooked, chopped ¼ cup red peppers, diced ¼ cup Cashel blue cheese, crumbled ¼ cup green onions, chopped To prepare the dip: 1. Place butter in pot and melt (medium heat). 2. Add flour and mix well. Cook for 2 min. 3. Add all the milk at once and bring to a simmer, whisking continuously for 5 min. 4. Remove from stove and transfer to stainless steel bowl. 5. Add remaining ingredients, mix well. 6. Portion into 4 oven proof dishes and reserve. 7. Toss baguette coins with olive oil. Olace on hot grill for 15 seconds per side. 8. Top cheese dip with bacon, red peppers and Cashel cheese. 9. Place under broiler until melted. Garnish with green onions. 10. Place cheese dip on doily lined round plate. Arrange baguette coins around the dish. Recipe courtesy of Chef Niels Kjeldsen, Executive Chef of Prime Pubs.