-
-
My review
Clarke's Beer Cheese Spread
paullorton
"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."
Added to shopping list.
Go to shopping list.
Ingredients
40 m servings 192 calsOriginal recipe yields 20 servings (4 cups)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Ready In
- 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.
Footnotes
- 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; 15.1 g fat; 1.7 g carbohydrates; 11.4 g protein; 48 mg cholesterol; 425 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 7Most helpful
Most positive
Least positive
Newest
6/10/2012
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. ...
2/20/2018
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 Y...
12/30/2016
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....
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...
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 o...
8/21/2014
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 ...
11/26/2013
I had to halve the recipe, to fit in my processor. Best recipe I've tried!