Beer Cheese
From Redsfantracy 10 years ago
- 3 hours to make
- Serves 10
This has been tweaked over and over by me. There is no exact measurement to any of the ingredients. It can be thinned, thickened, and heat factor adjusted to your taste. The spread does thicken as it sets so you want it to be fairly runny when you put it in the refrigerator. Read more I know Velveeta isn't too appealing, but it really creams this out, making it more spreadable. See less
Ingredients
- 1 lbs. sharp cheddar cheese; I blend white and yellow Cheddar shopping list
- 1 c. Velveeta, cubed shopping list
- 3 oz. cream cheese, softened shopping list
- 1-3 cups warm, flat beer; a dark, full flavor beer works best- I use Guiness (amount depends on how much cheese spread you are making) shopping list
- 2 cloves garlic, minced shopping list
- 1/4 t. garlic salt shopping list
- 1/2 t. cayenne pepper (more or less to taste) shopping list
- 1 T. crushed red pepper (more or less to taste) shopping list
- 2-3 t. hot sauce shopping list
- 1 t. dry mustard shopping list
How to make it
- Using food processor, add cheeses, adding a little at a time. Gradually add beer to keep it smooth. You may need more than one cup. Add spices/seasonings as you go. Add more beer as the mixture thickens. Process for about 5 minutes. The more you mix it, the better it blends. The mixture will thicken as it sets, so you want it to be fairly runny at this phase.
- Place cheese in an airtight container and chill 24 hours, or a minimum of overnight. The longer it sits, the better. This will keep for about a month.
- Serve with crackers, carrots, celery, pretzels, Fritos, potato chips, etc.
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