Beer Cheese

By lorik

This spread can also be served as a dip for crudités. Either white or yellow cheddar can be used.

Ingredients

• Variation from Tasting Table:
• Makes about 2 1/2 cups
• 1/2 cup mild lager, such as Budweiser
• 1 pound sharp or extra-sharp cheddar cheese, shredded (4 cups)
• 1/4 cup finely chopped onion, rinsed and patted dry
• 2 tablespoons ketchup
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1 1/2 teaspoons hot sauce
• 1 garlic clove, minced
• 1 pound sharp yellow cheddar cheese, preferably Wisconsin cheddar
• 1 large garlic clove, smashed
• 2 teaspoons Worcestershire sauce
• 1/4 teaspoon ground mustard
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon cayenne pepper, plus more to taste
• 3/4 cup Hefeweizen wheat beer
• Assorted crackers, for serving
• Pretzel sticks, for serving

Details

Adapted from cookscountry.com

Preparation

Step 1

1. Bring beer to boil in small saucepan over high heat. Reduce heat to medium-low and simmer for 1 minute. Transfer to small bowl and let cool completely.


2. Process cheddar, onion, ketchup, mustard, Worcestershire, hot sauce, and garlic in food processor until smooth, about 1 1/2 minutes. With processor running, slowly drizzle in beer and continue to process until very smooth, about 1 minute longer. Serve immediately, or transfer to bowl, cover with plastic wrap, and refrigerate until firm, about 2 hours.

Variation:
1. In a food processor fitted with a coarse shredder attachment, grate the cheddar cheese. Remove the shredder attachment and fit the food processor with the blade attachment. Add the garlic, Worcestershire sauce, mustard, black pepper and cayenne pepper and pulse to combine. With the processor running, slowly pour in the beer, blending until a smooth mixture forms.

2. Transfer the beer cheese to a serving bowl and cover with plastic wrap. Transfer the bowl to the refrigerator and chill for at least 3 hours or up to overnight (the longer it sits the more the flavors will develop). Serve with crackers and pretzel sticks.