Cheddar Ale Spread

By Cathie davidson

Ingredients

• 8 oz. cream cheese
• 2 teaspoons Dijon mustard
• 2 1/2 cups shredded extra-sharp cheddar cheese
• 2 tablespoons heavy cream
• 1/4 teaspoon salt
• 1/4 cup beer (pretty much anything but a light beer)
• 2 tablespoons chopped fresh parsley (I substituted 2 teaspoons dried)

Preparation

Step 1

1. Combine the cream cheese, mustard, cheddar cheese, cream, and salt in a food processor. Process for 30 seconds, add the beer, and continue processing until very smooth. Pulse in the parsley until just dispersed.

Note: This can be stored in the refrigerator for up to 4 days. You will want to take it out an hour before serving if you do refrigerate.