Clarke's Beer Cheese Spread
Ingredients40 m servings 192
- Place the mild and sharp Cheddar cheese, Worcestershire sauce, dry mustard, garlic, hot pepper sauce, and salt into a food processor; pulse a few times to finely chop ingredients. Slowly pour beer into the cheese mixture as the processor is running to make a smooth spread, about 1 minute. Transfer to a bowl, chill, and serve. The spread will firm up when chilled; if too stiff, mix in more beer, a teaspoon at a time, to desired consistency.
- Cook's Note:
- The reason for letting the beer go flat first (as I learned the hard way) is that it will foam up out of the machine if you don't!
Per Serving: 192 calories; 15.1 1.7 11.4 48 425 Full nutrition
ReviewsRead all reviews 7
Love it! Thanx for the recipe - it's easy and very tasty and a variety of add-ons can be used to get a completely new spread: dried tomatoes or crushed, smoked almonds or some finely cut basil. ...
This is really good, and it gets better if it has time to mellow and blend, overnight at least and day 2 even better still. I had a lot left over and used it to make broccoli cheese soup -- Oh Y...
Love this recipe. It has just enough sharpness, although I guess that could change based on the cheese. The first time I made it is just used a mixer, and would agree that the texture was off....
This is really good stuff. I added some jerk seasoning and black pepper instead of Tabasco, and I liked that really well. Just a heads up: if you have a smaller food processor, this is going to...
Very good! Exactly as beer cheese should be! I halved the recipe, and it still made plenty for a crowd. In an effort to use up leftover cheeses from various holiday recipes, I used a little o...
Really very tasty just as described. Was a touch salty to me so I'll probably dial the salt back a touch since there's salt in the Worcestershire and the hot sauce. I had used a decent amount ...