Clarke's Beer Cheese Spread

Name: Clarke's Beer Cheese Spread
Prep time: 10 min
Total time: 40 min
Yield: 4 cups
Ingredients: 1 pound mild Cheddar cheese, chopped; 1 pound sharp Cheddar cheese, chopped; 3 tablespoons Worcestershire sauce; 1 teaspoon dry mustard powder; 2 cloves garlic, crushed, or more to taste; 1 dash hot pepper sauce (such as Tabasco®), or to taste; 1 teaspoon salt; 1 cup flat beer, or as needed

Rating: 4.57 stars

7 Ratings
7 Reviews
1 Photo

This has been popular in my family for decades. The old way my father made it was to grind the cheese in a meat grinder, then beat the mixture in the electric mixer, which was time consuming. I've experimented and developed a quicker way to make it with a food processor. Just make sure you have one with a strong motor. The spread keeps for at least a couple of weeks in the fridge. Before serving, it is better to let it come to room temperature. Serve with crackers as an appetizer. Can be warmed in the microwave for Welsh rarebit as well.

By paullorton

Gallery

Recipe Summary

prep:

10 mins

additional:

30 mins

total:

40 mins

Servings:

Yield:

4 cups

Nutrition Info

Ingredients

Original recipe yields 20 servings

The ingredient list now reflects the servings specified

1 pound mild Cheddar cheese, chopped
1 pound sharp Cheddar cheese, chopped
3 tablespoons Worcestershire sauce
1 teaspoon dry mustard powder
2 cloves garlic, crushed, or more to taste
1 dash hot pepper sauce (such as Tabasco®), or to taste
1 teaspoon salt
1 cup flat beer, or as needed

Directions

Step 1

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.

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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!

Nutrition Facts

Per Serving:

192 calories; protein 11.4g; carbohydrates 1.7g; fat 15.1g; cholesterol 47.7mg; sodium 425.1mg. Full Nutrition

Reviews (7)

Most helpful positive review

Oesi

06/10/2012

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. Too many varieties to mention. Read More

Helpful

(10)

7 Ratings

5 star values: 4
4 star values: 3
3 star values: 0
2 star values: 0
1 star values: 0

Reviews: Most Helpful

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Oesi

06/10/2012

Helpful

(10)

David Douthett

02/20/2018

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 YES! Read More

Helpful

(1)

coogiesrus

11/26/2013

I had to halve the recipe to fit in my processor. Best recipe I've tried! Read More

TinyHands

12/13/2016

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 take a while even if you half the recipe. Either be very patient or go with a different recipe. Even doing it in sixths it was very slow going. Read More

Aimee

12/29/2015

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 over half cheddar and the balance was mozzarella and fontina. I used a decent pale ale for the beer. It was so good that I plan to make this again with all cheddar as the recipe states. It goes great with buttery (slightly sweet) crackers (like Ritz). Read More

northwing

12/31/2016

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. The second time I used the mixer then transfered small amounts to my food processor (it is only 2 cups 3 at best). Then mixed the processed cheese again to make sure it would all be the same. Much better good enough to give as gifts. Read More

slthole

08/21/2014

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 of hot sauce as well. Read More

Reviews for: Photos of Clarke's Beer Cheese Spread

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All Reviews

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 YES!

I had to halve the recipe to fit in my processor. Best recipe I've tried!

1 of 1 Clarke's Beer Cheese Spread

Jon

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Clarke's Beer Cheese Spread

Gallery

Recipe Summary

Ingredients

Directions

Cook's Note:

Nutrition Facts

Reviews (7)

Most helpful positive review

All Reviews for Clarke's Beer Cheese Spread

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Clarke's Beer Cheese Spread

Gallery

Recipe Summary

Ingredients

Directions

Cook's Note:

Nutrition Facts

Reviews (7)

Most helpful positive review

All Reviews for Clarke's Beer Cheese Spread